2 whole chicken breasts or 4 chicken breast halves
salt
corn starch
4 fresh hot peppers
1 tablespoon brown sugar
1 tablespoon cider vinegar
2 tablespoons soy sauce
1 tablespoons wine
½ cup water
1 cup peanuts
2 tablespoons oil
Cut chicken into 1 inch squares. Dredge in a mixture of corn starch and salt on a piece of wax paper. Allow pieces to dry individually on wax paper about 20 minutes. Remove seeds from fresh peppers. Coarsely cut into strips. Reserve. Mix sugar, vinegar, soy sauce and wine together in a small bowl. Reserve. Heat oil in wok until smoking, add dredged chicken, stir fry on all sides. If oil is hot enough for chicken, pieces will not stick to wok. Add sugar and vinegar reserve, hot peppers. Place cover over wok. Add ½ cup water, cook over medium heat 5 minutes. Self gravy should form in the bottom of wok. Stir chicken in gravy so it will cook in gravy. Gravy should become gelatinous after 5 minutes of cooking. If it becomes too thick, thin gravy out with small amounts of water. Sprinkle in 1 cup of peanuts, mix thoroughly.
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