Kung Pao Chicken

Ingredients -

2 Boneless Chicken Breasts, about 6 ounces each Marinade: 1 Tablespoon Soy Sauce 1 Teaspoon Chinese Rice Wine 2 Teaspoons Cold Water 2 Teaspoons Cornstarch Sauce: 1 Tablespoons Soy Sauce + 2 Teaspoons Soy Sauce 1 Tablespoon Fresh Ground Black Pepper 1 Tablespoon Red Wine Vinegar 1 Tablespoon Chicken Broth 3 Teaspoon White Sugar 1/2 Teaspoon Sea Salt Sesame Oil, to taste 1 Teaspoon Cornstarch 5 Small Dried Red Chili Peppers, or as desired 2 Garlic Cloves, 1/2 Cup Unsalted Peanuts, skinless 4 Cups Vegetable Oil for Deep-Frying and Stir-Frying

Preparation:

1. Cut the chicken into 1-inch cubes. 2. Mix in the soy sauce, rice wine, water and cornstarch. 3. Marinate the chicken for 30 minutes. 4. Mix together the sauce ingredients in a small bowl, whisking in the cornstarch last. 5. Remove the seeds from the chili peppers and chop in chunks. 6. Peel and finely chop the garlic. 7. Heat the oil for deep-frying to between 360 and 375 degrees. 8. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes turn white. 9. Remove and drain the chicken on paper towels. 10. Drain all but 2 tablespoons of oil from the wok. 11. Add the chili peppers and stir-fry until the skins starts to and blister. 12. Add in the garlic. 13. Stir-fry for 30 seconds. 14. Add the chicken back into the pan. 15. Stir-fry briefly, then push up to the sides of the wok and add the sauce in the middle, stirring quickly to thicken. 16. Stir in the peanuts. 17. Mix everything together and serve hot with rice or noodles.