Kung-Pao Chicken

Ingredients

 * 2 chicken drumsticks (or chicken breast may be substituted)
 * 1/2 cup deep-fried peanuts
 * 8 dried red chilies
 * 1 tablespoon Szechwan peppercorns
 * 1 tablespoon chopped garlic and ginger
 * oil for cooking
 * A: 1 tbsp each of rice wine, soy sauce, cornstarch mixture and 1/2 egg white
 * B: 1 tbsp rice wine, 2 tbsp soy sauce, 1 tsp sugar, 1 tsp vinegar, 1 tbsp cornstarch mixture

Directions

 * 1) Remove bones from drumsticks and cut meat into cubes
 * 2) Mix A ingredients and marinate chicken for 10 minutes
 * 3) Clean dried chili with wet cloth. Do not wash because water may cause chilies to burst. Remove seeds from dried chilies and cut into sections.
 * 4) In wok, add 3 tbsp oil. Stir fry Szechwan peppercorns until fragrant.  Remove and add chopped garlic, ginger and dried chilies.
 * 5) Add chicken cubes that have been lightly brushed with oil. Stir fry well.
 * 6) Add peanuts, stir well, and serve.