Chicken with Dry Red Pepper

1 lb chicken breasts
8 pieces dry hot red pepper
1/2 cup peanuts
1 teaspoon ginger, chopped
Marinade
1 1/2 Tablespoons cornstarch
1 1/2 Tablespoons cold water
1 Tablespoon soy sauce
5 cups oil
Sauce
2 Tablespoons soy sauce
1 Tablespoon wine
1 Tablespoon sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon sesame oil

Remove all bones from chicken, cut into 1 inch cubes, add 1 Tablespoon soy sauce and 1 1/2 Tablespoons cornstarch, stir evenly in on direction and soak for half hour. Wipe clean, remove tips and seeds of dry red pepper, cut into 1 inch long pieces. Fry peanuts until golden brown, remove and let cool. Fry chicken in boiling oil for 30 seconds. Remove chicken and drain off oil from frying pan. Heat 2 Tablespoons spoonful oil to fry dry red pepper until it turns black, add ginger and chicken, stir quickly, next add the seasoning sauce, stir until thickened and heated thoroughly; turn off the fire. Add the peanuts, mix well just before serving.