Spiced Kung Pao Chicken
Many Chinese dishes have historical origins. This is a Szechwan dish named after a high ranking official of the Ching Dynasty. From Madame Wong's Long-Life Chinese Cookbook.
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INGREDIENTS
Nutrition- 2whole chicken breasts, boned, skinned, cut into 1/2 inch cubes
- 1⁄2teaspoon salt
- 1egg white
- 1tablespoon cornstarch
- 2cups oil, for deep frying
- 1⁄2cup skinless roasted peanuts
- 10whole dried hot chili peppers
- 2
- 2
SAUCE
- 1teaspoon chili paste with garlic
- 2tablespoons dark soy sauce
- 1tablespoon sherry wine
- 1teaspoon sugar
- 1teaspoon red wine vinegar
- 1⁄4cup chicken stock
- 1teaspoon cornstarch
- 1teaspoon sesame seed oil
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DIRECTIONS
- Combine chicken, salt, egg white, and cornstarch. Mix well by hand. Set aside.
- In small bowl, blend sauce ingredients. Set aside.
- Heat oil to 350 in a wok. Deep fry chicken until it seperates and is almost cooked.
- Remove by draining through strainer into another pot.
- Reheat same oil.
- Deep fry peanutsover moderate heat until golden brown.
- Remove by draining through strainer.
- Reheat 2 tbs. oil in wok til smoking hot.
- Stir-fry red chili peppers til they are dark red.
- Lower heat.
- Add scallions and garlic.Stir-fry 30 seconds.
- Pour in chicken. Stir-fry on high for 1 minute.
- Add sauce.
- Stir-fry until heated and glazed thouroughly.
- Add peanuts.
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