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1
Combine all the marinade ingredients in a bowl and mix well.
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2
Add the chicken and toss thoroughly.
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3
Set aside for about 20 minutes.
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4
Combine all the ingredients for the sauce in another bowl.
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5
Cut the chilies with kitchen shears into 1-inch-long pieces and remove the seeds.
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6
Heat the vegetable oil in a wok over high heat until the surface begins to shimmer, about 350F.
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7
Add the chicken to the wok and quickly stir-fry for about 1 minute or until the chicken is about three-quarters done.
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8
Remove the chicken from the wok and place it in a skimmer set over a bowl to drain off the excess oil.
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9
Pour the oil out of the wok, reserving 2 tablespoons, and quickly rinse the bottom of the wok with water, scraping off any residue thats stuck there.
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10
Dry the wok and return it to the heat.
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11
Return the reserved 2 tablespoons vegetable oil to the wok.
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12
Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.
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13
Add the dried chilies and stir-fry for another minute.
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14
(The chilies will create a stinging steam as they fry, so make sure your kitchen is well ventilated.)
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15
Add the chicken to the wok and stir-fry for about 3 minutes, until cooked through.
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16
Be sure to keep stirring so the chicken will be cooked evenly.
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17
Pour the sauce into the wok.
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18
Continue cooking until the sauce coats the chicken, about 30 seconds.
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19
Add the peanuts and scallions and stir-fry for another 30 seconds.
