kung pao chi (chicken with chilies & nuts)

4 Servings
1 pounds Chicken Breast, Boned
  Cut Into 1" Cubes
4 tablespoons Soy Sauce
1½ tablespoon Cold Water
¼ teaspoon Garlic Salt
Dried Red Chiles
  Or More To Taste
1 tablespoon White Wine Or Sherry
1 tablespoon Sugar
½ teaspoon Salt
1 teaspoon Sesame Oil
  Oil For Deep Frying
1 teaspoon Chopped Peeled Ginger root
½ cup Peanuts

Combine chicken, 2 tablespoons soy sauce, cold water, 1½ 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 400øF. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.

Remove from heat and sprinkle with nuts. 1992 The Los Angeles Times

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