Recipe: Kung Pao Chicken

Kung Pao Chicken
Newsgroup posting by Cornell Girl
Yield: 4 servings

Meat:
3 whole (pairs) chicken breasts

Marinade:
1 tbsp corn starch
1 tbsp soy sauce
1 tbsp sherry
1 egg

Vegetables, &c.:
1 bunch scallions, minced
3 bunches scallions, cut into 1.5" lengths
1 tbsp minced garlic
1 tbsp minced ginger
5 dried red peppers, cut in half
some (about a handful) peanuts

Sauce:
1 tbsp sugar
1 tbsp chili paste with garlic
enough soy sauce to blend above (a few tablespoons, at least)

Bone the chicken and cut into 1-inch squares. Mix marinade and marinate chicken.

Heat peanut oil in a wok. When hot, add the chicken and stir fry until done. Remove from the wok.

Add more oil to the wok and heat. When hot, add the peppers and fry until they are black (they should start to smoke). At this point (before you choke) quickly add the scallions, garlic and ginger. Stir fry until the scallions are soft. Return the chicken to the wok, and mix in. Stir the sauce and add to the wok, stirring to blend. Add the peanuts and mix in.