1 (about 2 lb.) chicken
8 pieces dry red pepper
1/2 c. peanuts, without skins
1 tsp. ginger, chopped
1 1/2 tbsp. cornstarch
5 c. peanut oil
1 tsp. sesame oil
2 tbsp. soy sauce
2 tbsp. wine
1/2 tbsp. brown sugar
2 tbsp. sugar
1 tsp. cornstarch
2 tsp. salt

1. Remove all bones from chicken. Cut into 1 inch cubes. Add 1 tablespoon soy sauce and cornstarch (1 1/2 tablespoons). Stir evenly in one direction and soak for 1/2 hour.

2. Whip peppers clean. Remove tips and seeds of dry peppers. Cut into 1 inch long pieces. Fry peanuts until golden brown, remove and let cool.

3. Fry chicken in boiling oil for 1/2 minutes, remove chicken and drain oil from frying pan.

4. Heat 2 tablespoons oil to fry dry red peppers until they turn black. Add ginger and chicken, stir quickly. Next, add the soy sauce. Stir until thickened and heated thoroughly. Turn off fire. Add peanuts, mix and stir well just before serving.