Kung Pao Chicken

Ingredients:
1 lb of chicken breasts(cut into 1"cubes)
8 dried red chili peppers(deseeded and tips off)
1/2 cup skinless roasted peanuts (unsalted)
1" piece of ginger(peeled and sliced)
1 garlic clove, peeled and sliced
1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 Tbsp soy sauce

For the Sauce:
2 Tbsp dark soy sauce
1 Tbsp dry sherry
1 Tbsp sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil
3 1/2 Tbsp oil for stir-frying
2 - 4 cups oil for deep-frying

Method:
Take the chicken pieces in a bowl and add the soy sauce, cornstarch and water.Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the vegetables.

Cut the dry red peppers into 1-inch chunks.Mix the sauce ingredients and set aside.
Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool.

Heat wok and add oil for deep-frying.Carefully slide the chicken into the wok,

and deep-fry the chicken for about 1minute. Remove the chicken and drain off the oil.

Heat 2 tablespoons of oil in wok.Add the dry red peppers and stir-fry until they turn dark.Add the ginger and chicken, stir-frying rapidly. Re-stir the sauce and add to the wok.Stir until the sauce is thickened and mix together with other ingredients.

Add the peanuts and mix just before serving.