Kung Pao Chi (Chicken with Chiles and Nuts)

1 lb Chicken breast, boned

4 tb Soy sauce

1 1/2 tb Cold water

Cornstarch 1/4 t Garlic salt

4 Dried red chiles or more,

1 tb White wine or sherry

1 tb Sugar

1/2 t Salt

1 t Sesame oil

Oil for deep frying 1 t Chopped peeled gingerroot

1/2 c Peanuts

*Note: Chicken should be cut in 1-in. cubes. **More chiles may be used, to taste. 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 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.