Kung Pao Chicken

Ingredients

• 1 lb chicken, in 1-inch squares
• 4 tablespoons soy sauce
• 1 1/2 tablespoons cold water
• 1 1/2 tablespoons cornstarch
• 1 teaspoon cornstarch
• 1/4 teaspoon garlic salt
• 4 dried red chilies, to taste (or more)
• 1 tablespoon white wine
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon sesame oil
• 1 teaspoon ginger
• 1/2 cup peanuts
• 2 green onions
• 1/2 (6 ounce) can water chestnuts

Directions

1. 1

   Combine chicken, 2 tbls soy sauce, water, 1 1/2 tbls cornstarch, and garlic salt in bowl. Stir evenly in one direction and let marinate for 30 minutes.

2. 2

   Remove tips and seeds from chiles, then cut in 1-inch pieces.

3. 3

   Combine remaining two tbls. soy sauce, wine, sugar, 1 tsp cornstarch, salt, and sesame oil in small bowl.

4. 4

   Heat 2 to 3 inches oil in wok to 400 degrees. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tbls. oil.

5. 5

   Heat oil and fry chiles until black. Add ginger, peanuts, green onions, water chestnuts, and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened.

6. 6

   Serve over rice.