---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Chicken
       Yield: 4 servings
       1 lb Chicken Breast, Boned
            Cut Into 1 Cubes
       4 tb Soy Sauce
   1 1/2 tb Cold Water
     1/4 ts Garlic Salt
       4    Dried Red Chiles
            Or More To Taste
       1 tb White Wine Or Sherry
       1 tb Sugar
     1/2 ts Salt
       1 ts Sesame Oil
            Oil For Deep Frying
       1 ts Chopped Peeled Ginger root
     1/2 c  Peanuts
   Combine chicken, 2 tablespoons soy sauce, cold water,
   1 1/2 tablespoons cornstarch and garlic salt in bowl.
   Stir evenly in one direction and let marinate 30
   minutes. Remove tips and seeds from chiles, then cut
   in 1-inch pieces. Combine remaining 2 tablespoons soy
   sauce, wine, sugar, 1 teaspoon cornstarch, salt and
   sesame oil in small bowl. Heat 2 to 3 inches oil in
   wok to 400øF.  Add chicken and fry 30 seconds. Remove
   chicken and drain off all but 2 tablespoons oil. Heat
   oil and fry chiles until black. Add ginger root and
   chicken, stirring and tossing together. Add soy-wine
   mixture and cook, stirring, just until thickened.
   Remove from heat and sprinkle with nuts. 1992 The Los
   Angeles Times