Kung Pao Chicken

1 lb chicken breasts, cubed
3 T soy sauce, divided
1 1/2 T cornstarch mixed with 1 1/2 T cold water
1 T cooking sherry
1 T sugar
1 t cornstarch
1/2 t salt
1 t sesame oil
3 1/2 T vegetable oil, divided
1/4 c unsalted roasted peanuts
1 slice peeled ginger, chopped
1 clove garlic, sliced
2 dried red chili peppers, chopped (may use more if you like more heat. I used 4 and it was a bit much!)

Combine chicken, 1 T soy sauce and cornstarch/water mixture. Marinate at least 30 minutes.

Combine 2 T soy sauce, sherry, sugar, cornstarch, salt and sesame oil. Set aside.

In hot wok, stir fry the peanuts in 1 1/2 T vegetable oil until golden brown. Remove. Set aside.

Fill wok with vegetable oil for frying and heat to 350 degrees. Slide chicken into oil piece by piece and fry one minute. Remove chicken from oil and drain. Remove oil from wok.

In hot wok, stir fry the red peppers in 2 T vegetable oil until they turn dark. Add ginger, garlic and chicken, stirring constantly. Stir the sauce into work. Stir until sauce is thickened. Stir in peanuts. Serve with rice.