Friday, September 03rd 2010
Kung Pao Chicken
1 lb Chicken Breast, Boned
Cut Into 1" Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts
Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 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.
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