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1.In a large bowl, mix the chicken with the rice wine or sherry, 1 tablespoon of soy sauce, 1 tablespoon of cornstarch and salt and set aside to marinate for at least 30 minutes. Then drain the chicken from its marinade.
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2.In a small bowl, mix the water, 2 tablespoons of soy sauce, rice wine or sherry, vinegar, sugar and salt. Adjust seasoning to taste and stir in the other tablespoon of cornstarch.
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3.Heat the oil in a wok or large pot over medium-high flame. Add the chile peppers and stir fry until almost blackened, about 30 seconds. Add the garlic and ginger and stir fry for another 30 seconds. Add the chicken and stir fry until just cooked through, 3-4 minutes.
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4.Reduce heat to medium-low. Swish the sauce to mix in the settled cornstarch and stir the sauce into the chicken. Simmer until the sauce thickens, adding water if necessary it gets too thick.
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5.Remove from heat, stir in the peanuts and sesame oil and serve with steamed rice.
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Vegetarian Kung Pao: Substitute cubes of tofu for the chicken and eliminate the cornstarch from the marinade. Deep-fry the tofu first if you like.
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Substitute 2 teaspoons chile flakes or 2 teaspoons hot bean paste for the whole chili peppers.
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Stir in 1/4 cup chopped garlic chives after you stir-fry the chicken but before you add the sauce. Stir fry another 1-2 minutes, then add the sauce.
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Vegetables can be substituted for some of the chicken. Try cubed onions, bell peppers or celery.
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Red wine vinegar or balsamic vinegar are acceptables substitutes if you can't find brown Chinese vinegar.
