Ingredients: Marinade

1 tbsp soy sauce

1 tsp Chinese rice wine (or dry sherry)

2 tsp cold water

2 tsp cornstarch

Ingredients: Sauce

1 tbsp dark soy sauce

2 tsp light soy sauce

1 tbsp rice vinegar (black or red, or red wine vinegar)

1 tbsp chicken broth (or water)

3 tsp sugar (granulated)

1/2 tsp. salt

3 to 4 drops sesame oil

1 tsp. cornstarch

Ingredients: Stirfry

2 boneless chicken breasts (about 6 ounces each)

6 to 8 small dried red chili peppers (or as desired)

2 cloves garlic

1/2 cup peanuts (skinless, unsalted)

Instructions:

Cut the chicken into 1-inch cubes.

Mix in the soy sauce, rice wine or sherry, water and cornstarch.

Marinate the chicken for 30 minutes.

In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

Remove the seeds from the chile peppers and chop.

Peel and finely chop the garlic.

Heat the oil for deep-frying to 185 degrees Celcius

Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white.

Remove and drain on paper towels.

Drain all but 2 tablespoons oil from the wok.

Add the chilies peppers and stir-fry until the skins start to darken and blister.

Add the garlic.

Stir-fry until aromatic (about 30 seconds).

Add the deep-fried chicken back into the pan.

Stir-fry briefly, then push up to the sides of the wok and add the sauce in the middle, stirring quickly to thicken.

Stir in the peanuts.

Mix everything together and serve hot.

Time

Total : 60 minutes

Prep : 50 minutes

Cook : 10 minutes

Resting time : 0 minutes

Servings : 4 servings