Ingredients

1 lb. chicken breast, boned
4 Tbsp. soy sauce
1-1/2 Tbsp. cold water
1-1/2 Tbsp. cornstarch
1 tsp. cornstarch
3 garlic cloves, minced
6 dried red chilies, to taste
1 Tbsp. white wine or sherry
1 Tbsp. sugar
1/2 tsp. salt (optional)
1 tsp. sesame oil
1 oil for deep frying
1 tsp. ginger root , peeled, chopped
1/2 C. peanuts

Cooking Instructions

Cut chicken into 1-inch cubes. Combine with 2 Tbls. soy sauce, cold water, 1-1/2 Tbls. cornstarch, and garlic in bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chilies, then cut in 1-inch pieces. Combine remaining 2 Tbls. soy sauce, wine, sugar, 1 tsp. cornstarch, (salt), and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 Tbls. oil. Heat oil and fry chilies until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, must until thickened. Remove from heat and sprinkle with peanuts.
 
 
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