Spiced Kung Pao Chicken

Ingredients

• 2 whole chicken breasts, boned, skinned, cut into 1/2 inch cubes
• 1/2 teaspoon salt
• 1 egg white
• 1 tablespoon cornstarch
• 2 cups oil, for deep frying
• 1/2 cup skinless roasted peanuts
• 10 whole dried hot chili peppers
• 2 scallions, cut into 1/2 in. lengths
• 2 garlic cloves, minced

SAUCE

• 1 teaspoon chili paste with garlic
• 2 tablespoons dark soy sauce
• 1 tablespoon sherry wine
• 1 teaspoon sugar
• 1 teaspoon red wine vinegar
• 1/4 cup chicken stock
• 1 teaspoon cornstarch
• 1 teaspoon sesame seed oil

Directions

1. 1

   Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside.

2. 2

   In small bowl, blend sauce ingredients. Set aside.

3. 3

   Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked.

4. 4

   Remove by draining through strainer into another pot.

5. 5

   Reheat same oil.

6. 6

   Deep fry peanutsover moderate heat until golden brown.

7. 7

   Remove by draining through strainer.

8. 8

   Reheat 2 tbs. oil in wok til smoking hot.

9. 9

   Stir-fry red chili peppers til they are dark red.

10. 10

    Lower heat.

11. 11

    Add scallions and garlic.Stir-fry 30 seconds.

12. 12

    Pour in chicken. Stir-fry on high for 1 minute.

13. 13

    Add sauce.

14. 14

    Stir-fry until heated and glazed thouroughly.

15. 15

    Add peanuts.