Kung Pao Chicken

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Title: Kung Pao Chicken
Categories: Polkadot, Lisa, Chicken, Chinese
Yield: 1 Servings

1 1/4 lb Skinless, boneless
-chicken breasts, cut into
-one-inch pieces
1 Egg white
1 tb Cornstarch PLUS
1 ts Cornstrach
1 ts Szechwan chili paste
-with garlic
2 tb Soy sauce
1 ts Dry sherry
1 ts Red wine vinegar
1/4 c Chicken broth
1 ts Oriental sesame oil
3 Tablespons vegetable oil
1/2 c Raw peanuts
4 Scallions cut into 1/2-inch
-lengths
2 Garlic cloves, chopped
1/2 ts Crushed hot pepper
-to taste

This chinese stir-fried chicken with peanuts bears the name of a
high-ranking officer of the Ching Dynasty, in whose honor it was
created. It's a very popular Szechwan dish and, typically, flaming
hot.

1. In a small bowl, combine chicken peices with egg white and 1
tablespoon corstarch. toss to coat and set aside.

2. In another mall bowl, blend chili paste with soy sauce, sherry,
vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce
aside.

3. heat oil in a wok or large frying pan over medium high heat.
Add chicken and stir-fry until it separates and turns white, about 4
minutes. remove with a slotted spoon and drain on paper towels. Deep
fry peanuts in oil over medium heat until they are golden brown,
about 3 minutes. Remove and drain.

4. Remove all but 2 tablespoons oil from the wok. Stir-fry
scallions, garlic, and hot pepper for 30 seconds. Add chicken. Stir
fry over high heat for 1 minute.

5. Add sauce. Stir-fry until heated through and thickened. Add
peanuts to mix. Serve over rice.

from 365 Ways to Cook Chicken

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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