Marinade the chicken with rice wine, soy sauce and ginger for 10 minutes.
Heat 2 tablespoons vegetable oil in a wok over high heat, add the chilli paste and fry until fragrant. Add the chicken cubes and stir fry for about 3 minutes.
Add the cucumber and fry for 2 minutes, then stir in the garlic and salt.
In a small bowl, mix together the sugar, vinegar and corn flour slurry. Pour this mixture into the wok and stir for 1 minute. Toss the peanuts into the wok and serve drizzled with sesame oil.