Kung pao chi (chicken with chiles and nuts)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breast, boned |
| 4 | tablespoons | Soy sauce |
| 1½ | tablespoon | Cold water |
| Cornstarch | ||
| ¼ | teaspoon | Garlic salt |
| 4 | Dried red chiles | |
| 1 | tablespoon | White wine or sherry |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sesame oil |
| Oil for deep frying | ||
| 1 | teaspoon | Chopped peeled gingerroot |
| ½ | cup | Peanuts |
Directions
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