Servings: Serves 4 to 6

Ingredients: subheading: Ingredients:
2 whole chicken breasts, boned, skinned, cut into 1/2-inch cubes 2 whole chicken breasts, boned, skinned, cut into ½-inch cubes
1/2 teaspoon salt ½ teaspoon salt
1 egg white 1 egg white
1 tablespoon cornstarch 1 tablespoon cornstarch
2 cups oil for deep-frying 2 cups oil for deep-frying
1/2 cup skinless roasted peanuts ½ cup skinless roasted peanuts
10 whole dried red chili peppers 10 whole dried red chili peppers
2 scallions, cut into 1/2 inch lengths 2 scallions, cut into ½ inch lengths
2 cloves garlic, minced 2 cloves garlic, minced
Sauce: subheading: Sauce:
1 teaspoon chili paste with garlic 1 teaspoon chili paste with garlic
2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
1 tablespoon sherry 1 tablespoon sherry
1 teaspoon red wine vinegar 1 teaspoon red wine vinegar
1 teaspoon vinegar 1 teaspoon vinegar
1 teaspoon sugar 1 teaspoon sugar
1/4 cup chicken stock ¼ cup chicken stock
1 teaspoon cornstarch 1 teaspoon cornstarch
1 teaspoon sesame seed oil 1 teaspoon sesame seed oil

1. Combine chicken, salt, egg white, and cornstarch. Mix well with hand. Set aside.
2. In a small bowl, blend sauce ingredients. Set aside.
3. Heat oil to 350 degrees in wok. Deep-fry chicken until it separates and is almost cooked. Remove by draining through strainer.
4. Reheat same oil. Deep-fry peanuts in strainer over moderate heat until they are golden brown. Remove by draining through strainer.
5. Reheat 2 tablespoons of oil in wok to smoking hot. Stir-fry red chili peppers until they are dark red. Lower heat. Add scallions and garlic. Stir-fry 30 seconds.
6. Pour in chicken. Stir-fry on high heat 1 minute.
7. Add sauce. Stir-fry until thoroughly heated and glazed. Add peanuts.