Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Chicken breast, boned |
4 tablespoons | Soy sauce |
1½ tablespoon | Cold water |
\N \N | Cornstarch |
¼ teaspoon | Garlic salt |
4 \N | Dried red chiles |
1 tablespoon | White wine or sherry |
1 tablespoon | Sugar |
½ teaspoon | Salt |
1 teaspoon | Sesame oil |
\N \N | Oil for deep frying |
1 teaspoon | Chopped peeled gingerroot |
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 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
From: Joan Mershon Date: 09-22-94