Combine chicken, salt, egg white and cornstarch. Mix well by hand. Set aside.
Heat oil to 350° in wok. Deep-fry chicken until it separates and is almost cooked. Remove by draining through strainer.
Reheat 2 tablespoons of oil in wok to smoking hot. Stir-fry red chili peppers until they are dark red.
Lower heat. Add scallions and garlic. Stir-fry 30 seconds.
Pour in chicken. Stir-fry on high heat 1 minute.
Add sauce. Stir-fry until thoroughly heated and glazed. Add peanuts.