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Kung Pao Chicken #7
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    Kung Pao Chicken #7

  • 2 Whole chicken breasts
  • SAUCE
  • 1 Egg white
  • 1 tb Cornstarch
  • 1 tb Soy sauce
  • 1 tb Cold water
  • COOKING INGREDIENTS
  • 2 Scallions, cut in 1/4 in
  • 8 Whole dried red chili pepper
  • 1 ts Sugar
  • 1/2 ts Salt
  • 1 ts Cornstarch
  • 1 tb Soy sauce
  • 1 ts Distilled white vinegar
  • 1 ts Sesame oil
  • 2 tb Water
  • 6 tb Peanut or corn oil
  • 1/2 c Roasted peanuts
  • Cut chicken into 1/2 inch chunks. Heat oil and cook chicken. Remove from stove and place in 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 and coats the chicken with a clear gaze. Add the peanuts and mix well.
    Yield: 4 servings

    From: LYNN PEISCHEL (MFVN59B) Via Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
    Posted By:Glen G. Hosey
    Post Date: Mon, 10 Jun 1996

    *BACK TO KUNG PAO*







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