Recipe: Kung Pao Chi (Chicken with Chilies and Nuts)

recipelink.com Chat Room Recipe Swap - 2001-06-13
From: recipelink.com

Kung Pao Chi (Chicken with Chilies and Nuts)
From: The Los Angeles Times, 1992
Serving Size : 4

1 pound chicken breast -- boned, cut into 1" cubes
4 tablespoons soy sauce
1 1/2 tablespoons cold water
cornstarch
1/4 teaspoon garlic salt
4 dried red chiles or more to taste
1 tablespoon white wine or sherry
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
oil for deep frying
1 teaspoon chopped peeled ginger root
1/2 cup 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 400 degrees F. 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.