In a large bowl, combine rice wine, ginger, 1 tsp of sesame oil, 2 tsp soy sauce and cornstarch. Add chicken, and mix well to coat. Marinate in refrigerator for 20 minutes. Heat peanut oil in a large skillet or wok. Use a slotted spoon to remove chicken from the marinade, and add to skillet. Fry for about 2 minutes or until browned. Pour off most of the oil, leaving about 2 teaspoons. Remove chicken and drain in a colandar. Reheat skillet over high heat and add the chiles, frying for about 10 seconds. Add the chicken, remaining 2 tsp of soy sauce, salt, sugar, and remaining 1/2 tsp of sesame oil. Mix well, and stir fry for additional 4 minutes. Serve hot. Serves 4.