Kung Pao Chicken

• 500 g Chicken Breast skinless, boneless, chopped
• 2 tsp Chinese Rice Wine or Dry Sherry
• 2 tbsp Corn Flour
• 3 to 4 tbsp Oil
• 1 tbsp Peppercorns
• 1/2 cup Red & Green Capsicums chopped, seeds removed
• 1 tbsp Ginger Garlic Paste
• 16 to 20 Dry Red Chillies chopped
• 2 Spring Onions trimmed, chopped
• 1/4 cup Peanuts roasted, to garnish

For the Sauce:

• 1 tsp Dark Soy Sauce
• 3 tbsp Soy Sauce
• 2 tsp Balsamic Vinegar
• 1 tsp Chinese Rice Wine or Dry Sherry
• 2 tsp Sugar
• 1 tsp White Pepper Powder
• 1/4 cup Water
• 2 tsp Corn Flour