Kung Pao Chicken

  • 1 lb. chicken breast -- boned
  • 4 T. soy sauce
  • 1 1/2 T. cold water
  • 1 1/2 T. cornstarch
  • 1 tsp. cornstarch
  • 3 garlic cloves -- minced
  • 6 dried red chiles -- to taste
  • 1 T. white wine or sherry
  • 1 T. sugar
  • 1/2 tsp. salt
  • 1 tsp. sesame oil
  • Oil, for deep frying
  • 1 tsp. ginger root -- peeled and chopped
  • 1/2 c. peanuts

Cut the chicken into 1 inch cubes. Combine it with 2 tablespoons of soy sauce, the cold water, 1 1/2 tablespoons of cornstarch, and the minced garlic in a bowl. Stir evenly in one direction and let the mixture marinate for 30 minutes.

Remove the tips and seeds from the chiles, then cut them into 1-inch pieces. Combine the remaining 2 tablespoons of soy sauce, the wine, sugar, 1 teaspoon of cornstarch, the salt, and sesame oil in a small bowl. Heat 2 to 3 inches of oil in a wok that's heated to 400 degrees Fahrenheit. Add the chicken and fry for 30 seconds. Remove the chicken and drain off all but 2 tablespoons of the oil. Heat the oil and fry the chiles until dark. Add the gingerroot and chicken, stirring and tossing together. Add the soy-wine mixture and cook, stirring, until thickened. Remove from the heat and sprinkle with the peanuts. Serve with steamed white rice.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
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