2 whole or 4 halves chicken breasts
Salt
Corn starch
4 fresh hot peppers
1 tbsp. brown sugar
1 tbsp. cider vinegar
2 tbsp. soya sauce
1 tbsp. wine
1/2 c. water
1 c. peanuts (salted or unsalted)
2 tbsp. oil

Cut chicken meat in sheets away from breast bone; slice into squares of 1 x 1. Dredge in a mixture of corn starch and salt on a piece of waxed paper. Allow pieces to dry individually on waxed paper about 20 minutes.

Remove seeds from fresh peppers. Coarsely cut into strips. Remove. Mix sugar, vinegar, soya sauce, and wine together in a small bowl. Reserve.

Heat oil in wok until smoking; add dredged chicken and stir fry on all sides. If oil is hot enough for chicken, pieces will not stick to wok.

Add sugar and vinegar reserve, hot peppers. Place cover over wok. Add 1/2 cup water, cook over medium heat five minutes. Self gravy should form in the bottom of wok. Stir chicken in gravy so it will cook in gravy. Gravy should become gelatinous after 5 minutes of cooking. If it becomes too thick, thin gravy out with small amount of water.

Sprinkle in 1 cup of peanuts, mix thoroughly. Serves 4.

NOTE: Canned hot peppers are too soft to be used for this dish. If desired, dried cayenne peppers can be reconstituted for use. If you are fond of this dish, it is well to freeze your own hot peppers in season.