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.