1 lb. chicken breasts, boned and cut in cubes
4 Tbsp. soy sauce
1 1/2 Tbsp. cold water
1 1/2 Tbsp. cornstarch
1/4 tsp. garlic salt
4 dried red chiles or more to taste
1 Tbsp. white wine
1 Tbsp. sugar
1/2 tsp. salt
1 tsp. ginger
sesame oil (for deep frying)
1/2 c. cashews

Combine chicken, soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir and let marinate for 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces.

Combine wine, sugar, salt and ginger in small bowl. Heat 2 to 3 inches of oil. Add to this the chicken and fry for five minutes. Remove chicken and drain oil, leaving 2 tablespoons behind. Heat oil and fry chiles in oil until black. Add soy sauce mixture and stir until thickened. Remove from heat and sprinkle with nuts. Makes 4 servings.