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| Kung Pao Chi (Chicken With Chiles And Nuts) Recipe |
Category: Chicken / Chinese
Rating:
N/A
Servings: 4
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Ingredients
1 lb chicken breast; boned cut into 1 cubes
4 tablespoon soy sauce
1 1/2 tablespoon cold water
1 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
1 oil for deep frying
1 teaspoon chopped peeled gingerroot
1/2 cup peanuts
Cooking Directions:
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 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. (C) 1992 The Los Angeles Times
chinese,chicken
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