Kung Pao Chicken II (Copycat)

I'm hoping this is as good as the Kung Pao Shrimp I had at PF Chang's! There's been a lot of comments about this being salty. You might want to omit the salt and use low salt ingredients.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs chicken meat, cut in bite size pieces
• 1⁄2 teaspoon salt
• 1  egg white
• 1  tablespoon cornstarch
• 4  tablespoons  peanut oil, divided
• 1⁄2 cup roasted peanuts, skinless
• 10  whole  dried red chili peppers
• 4  green onions, cut into 1/2-inch lengths
• 2  garlic cloves, minced
• 1⁄2 cup water chestnut, diced (optional)

• SAUCE

• 1  teaspoon  chili paste with garlic
• 2  tablespoons soy sauce
• 1  tablespoon sherry wine
• 1  teaspoon rice vinegar
• 1  teaspoon sugar
• 1⁄4 cup chicken broth
• 1  teaspoon cornstarch
• 1  teaspoon  sesame oil

Directions

1. Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
2. In a small bowl, blend all sauce ingredients. Set aside.
3. Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
4. Add 2 more tablespoons oil to same wok.
5. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
6. Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
7. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
8. Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
9. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
10. Serve over rice.