Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Chicken Breast, Boned |
\N \N | Cut Into 1\" Cubes |
4 tablespoons | Soy Sauce |
1½ tablespoon | Cold Water |
\N \N | Cornstarch |
¼ teaspoon | Garlic Salt |
4 \N | Dried Red Chiles |
\N \N | Or More To Taste |
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 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