Title: KUNG PAO CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings
2 lb Boned Chicken
8 Hot Red Chiles
1/2 c Peanuts
1 ts Chopped Ginger
1 1/2 tb Cornstarch In An Equal
-Amount Of Water
1 tb Soy Sauce
Dice chicken then soak in cornstarch soy sauce mixture
for at least 1/2 hr. Clean chiles of seeds, cut into
1" pieces; set aside. Fry peanuts in a bit of oil till
barely golden. (Do not burn). Set aside.
Stir fry chicken for only about 1/2 minute; set aside.
Discard the oil.
Make up a seasoning sauce of 2T soy sauce, 1T white
wine, 1 T sugar, 1 t. cornstarch, 1/2 t. salt, and 1
t. sesame oil.
In 2 T. oil, fry chiles till black, then add ginger
and the chicken. Continue stirring, and add the
seasoning sauce. Stir until sauce thickens a bit, and
all is thoroughly heated. Remove from heat and mix in
peanuts.
Of course you may want to adjust the amount of red
chiles to taste, since this can be HOT!!! If you have
low tolerance for heat, you might reduce by half your
first time.
