2 boneless chicken breasts whole (or 4 halves), cubed
1/2 tsp. salt
1 egg white
1 tbsp. cornstarch
2 c. oil for frying
1/2 c. skinless peanuts
About 10 whole dried red chili peppers (hot ones)
2 scallions, chopped
2 cloves garlic, minced

SAUCE:

1 tsp. chili sauce & garlic or Satay sauce
2 tbsp. soy sauce
1 tbsp. sherry or sake
1 tsp. red wine vinegar
1 tsp. sugar
1/4 c. chicken broth
1 tsp. cornstarch
1 tsp. sesame oil

1. Combine chicken, salt, egg white and cornstarch; set aside.

2. In small bowl mix sauce ingredients. Set aside.

3. Heat oil to 400 degrees. Deep fry chicken.

4. Reheat to 350 degrees, deep fry peanuts to golden brown. Peanuts burn fast!

5. Reheat 2 tablespoons to 400 degrees. Stir fry red peppers until dark red. Add scallions and garlic. Stir fry 1 minute.

6. Add chicken, stir fry at 425 degrees for 1 minute.

7. Add sauce, stir fry until thoroughly heated. Add peanuts.