Kung Pao Chicken (Preparation)

El Kung Pao Chicken It is a very popular Chinese cuisine recipe in Hong Kong.
Cut the chicken into cubes. Mix the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. In a small bowl, mix the sauce ingredients, whisking in the cornstarch last. Remove the seeds from the peppers and chuleta from Chile. Peel and chop the garlic. Heat the oil to fry. Carefully slide the chicken into the wok and fry for 1 minute, until the cubes separate and turn white. Remove and drain on kitchen paper. Drain all but 2 tablespoons of oil from the skillet. Add the chili peppers and sauté until the skin begins to darken and in the blister. Add the garlic. Sauté until aromatic (about 30 seconds). Add the fried chicken back to the pan. Fry briefly, and then push up the sides of the pan and you can invite the sauce in the middle, stirring quickly to thicken. Add the peanuts. Mix it all together and serve hot.
More information - Chicken Chop Suey
Source - Wikipedia