Kung Pao Chicken

1 lb chicken breasts, cut into ~1/2-inch cubes
1 tablespoon cornstarch
1 egg white

1 bunch green onions, cut in 1/2 to 1 inch pieces
4-6 crushed garlic cloves

3/4 cup peanuts

1 tsp chili paste w/ garlic
1 tsp sesame oil
1 tsp red wine vinegar or rice vinegar
1 tsp sugar
1 tsp corn starch
1/4 cup chicken stock
1 tablespon cooking sherry
1 oz soy sauce

5-10 dried red peppers

Combine chicken, cornstarch and egg white, and set aside. Heat 1 cup of oil in a wok. Cook the chicken until it's almost done, and the pieces have stopped sticking to each other. Remove. In the same oil, toast the peanuts. Remove. Pour out all but 2 tablespoons of the oil and heat it to smoking. Add the peppers, and cook until blackened. Add the green onions and stir 30 seconds. Add the chicken and stir fry 60 seconds.

Add the sauce, and when the sauce begins to thicken, take it off the heat. Stir in the peanuts.