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KUNG PO CHICKEN




Source of Recipe


the web


List of Ingredients




2 Whole chicken breasts
SAUCE
1 Egg white
1 tb Cornstarch
1 tb Soy sauce
1 tb Cold water

2 Scallions, cut in 1/4 in
8 Whole dried red chili pepper
1 t Sugar
1/2 ts Salt
1 t Cornstarch
1 tb Soy sauce
1 t Distilled white vinegar
1 t Sesame oil
2 tb Water
6 tb Peanut or corn oil
1/2 c Roasted peanuts


Recipe



Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel. Remove the tops and set aside on plate with scallions
Combine the sauce ingredients in a cup. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about 300. Mix the
chicken again and add to the hot oil. Raise the heat to high and stir the chicken until it separates or until most of the chicken has changed color but is not yet completely cooked. Pour the oil and chicken into the strainer to drain. As soon as the oil has drained away, transfer the
chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute. Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens andcoats the chicken with a clear gaze. Add the peanuts and mix well.

Serves 4.