Kung Pao Chi Chicken With Chilies Nuts
Ingredients| 1 lb chicken breast, boned 1 cut into 1 cubes 4 tbsp soy sauce 1 1/2 tbsp cold water 1 cornstarch 1/4 tsp garlic salt 4 dried red chiles 1 or more to taste 1 tbsp white wine or sherry 1 tbsp sugar 1/2 tsp salt 1 tsp sesame oil 1 oil for deep frying 1 tsp chopped peeled ginger root 1/2 cup peanuts |
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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. 1992 The Los
Angeles Times
Servings:
4
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