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Kung Pao Chi (Chicken with Chiles and Nuts)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Chinese, Chicken 4 Servings

INGREDIENTS

1 lb Chicken breast; boned cut into 1" cubes
4 tb Soy sauce
1 1/2 tb Cold water
Cornstarch
1/4 ts Garlic salt
4 Dried red chiles or more to taste
1 tb White wine or sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame oil
Oil for deep frying
1 ts Chopped peeled gingerroot
1/2 c Peanuts

INSTRUCTIONS

Combine chicken, 2 tablespoons soy sauce, cold water,      1 1/2
tablespoons cornstarch and garlic salt in bowl. Stir evenly in one
direction and let marinate 30 minutes. Remove tips and seeds from chiles,
then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine,
sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to
3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken
and drain off all but 2 tablespoons oil. Heat      oil and fry chiles until
black. Add gingerroot and         chicken, stirring and tossing together.
Add soy-wine       mixture and cook, stirring, just until thickened. Remove
from heat and sprinkle with nuts.                   (C) 1992 The Los
Angeles Times
Posted to MC-Recipe Digest V1 #218
Date: Sun, 15 Sep 1996 20:01:25 +0000
From: Cheryl Gimenez <clgimenez@earthlink.net>

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