1 chicken (about 2 lb.) or 1 lb. chicken breast
8 pieces dry hot red pepper (1 piece about 3" long)
1/2 c. peanuts (optional)
1 tsp. ginger, chopped
1 1/2 tbsp. cornstarch (to soak chicken)
1 1/2 tbsp. cold water (to soak chicken)
1 tbsp. soy sauce (to soak chicken)
Oil

SEASONING SAUCE:

2 tbsp. soy sauce
1 tbsp. wine
1 tbsp. sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil

1. Remove all bones from chicken, cut into 1 inch cubes. Add 1 tablespoon soy sauce and 1 1/2 tablespoon cornstarch, stir evenly in 1 direction and soak for half an hour.

2. Wipe clean, remove tips and seeds of dry red pepper, cut into 1 inch long pieces. Fry peanuts until golden, remove and let cool.

3. Fry chicken in boiling oil for a half minute. Remove chicken and drain off oil from frying pan.

4. Heat 2 tablespoons spoonful oil to fry dry red pepper until it turns black, add ginger and chicken. Stir quickly, next add the seasoning sauce, stir until thickened and heated thoroughly; turn off the fire. Add the peanuts (deep fried or roasted) mix well just before serving.