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