Kung pao chi (chicken with chilies & nuts)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken Breast, Boned |
| Cut Into 1\" Cubes | ||
| 4 | tablespoons | Soy Sauce |
| 1½ | tablespoon | Cold Water |
| Cornstarch | ||
| ¼ | teaspoon | Garlic Salt |
| 4 | 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 |
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 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