Recipe(tried): Kung Pao Chicken (Chinese-style)

KUNG PAO CHICKEN

1 large whole chicken breast, boned but not skinned
1/2 egg white, beat the egg white lightly, then divide in half
2 tsp. cornstarch
Salt to taste
2 tbsp. bean sauce
1 tbsp. hoisin sauce
1 tbsp. chili paste with garlic (Szechwan paste)*
1 1/2 tsp. sugar
1 tbsp. dry sherry or shao hsing wine
1/4 tsp. monosodium glutamate (optional)
1 tbsp. red wine vinegar
4 cloves garlic, peeled and flattened but not chopped
2 cups peanut, vegetable, or corn oil
12 to 16 hot dried red peppers, cut in half (try 1 or 2)**
1 cup raw shelled and hulled fresh unsalted peanuts (1/2 cup is plenty)

Cut the chicken into 3/4 inch cubes. Combine with the egg white, cornstarch, and salt. Refrigerate for 30 minutes.

Combine the bean sauce, hoisin sauce, chili paste with garlic, sugar, wine, monosodium glutamate, vinegar, and garlic; set aside.

Heat the 2 cups of oil in a wok or skillet and when it is almost boiling hot but not smoking, turn the heat off and add the peanuts. The peanuts should turn light golden brown from retained heat, but if they don't, turn the heat on and cook briefly, watching carefully - they cook very fast and will continue to cook after being removed from the heat. Drain and reserve the oil.

Heat 1 cup of the reserved oil in the pan (save the rest for another use). When the oil is hot, add the chicken mixture. Cook quickly, only about 45 seconds, stirring, until the chicken becomes translucent. Do not brown. Remove the chicken and drain well. Pour off all but about 2 tablespoons of the oil from the wok.

Add the peppers and cook until dark, about 15 seconds longer.

Add the sauce and the chicken and cook about 1 minute.

Serve sprinkled with the peanuts.

*Available in Chinese markets.

**More chiles yields even more fiery meal.

Makes 4 to 8 servings