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Kung Pao Chicken
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    Kung Pao Chicken

  • 1 pound Chicken breast -- boned
  • 4 tablespoons Soy sauce
  • 1 1/2 tablespoons Cold water
  • 1 1/2 tablespoons Cornstarch
  • 1 teaspoon Cornstarch
  • 3 each Garlic cloves -- minced
  • 6 each Dried red chilis -- to taste
  • 1 tablespoon White wine or sherry
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt (optional -- not needed!)
  • 1 teaspoon Sesame oil
  • 1 each Oil for deep frying
  • 1 teaspoon Ginger root -- peel/chop
  • 1/2 cup Peanuts
  • Cut chicken into 1 inch cubes. Combine with 2 tablespoons soy sayce, cold water, 1 1/2 tablespoons cornstarch, and garlic in bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy suace, wine, sugar, 1 teaspoon cornstarch, (salt), and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400 degrees. Add chicen and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicen, stiring and tossing together. Add soy-wine mixture and cook, stirring, must until thickened. Remove from heat and sprinkly with peanuts. This recipe is from the Los Angeles Times California Cookbook. Very good served with steamed white rice!

    From:
    Posted By:The Meades
    Post Date: Thu, 6 Jun 1996

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