Kung pao chi (chicken with chiles and nuts)

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken breast, boned
4 tablespoons Soy sauce
1½ tablespoon Cold water
Cornstarch
¼ teaspoon Garlic salt
4 Dried red chiles
1 tablespoon White wine or sherry
1 tablespoon Sugar
½ teaspoon Salt
1 teaspoon Sesame oil
Oil for deep frying
1 teaspoon Chopped peeled gingerroot
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 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.

(C) 1992 The Los Angeles Times

From: Joan Mershon Date: 09-22-94

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