Kung Pao Chi (Chicken With Chiles And Nuts)

Recipe Ingredients

1 lb	454g / 16oz	Chicken breast - boned
4 tablespoons	60ml	Soy sauce
1 1/2 tablespoons	22ml	Cold water
		Cornstarch
1/4 teaspoon	1.3ml	Garlic salt
4		Dried red chiles or more
1 tablespoon	15ml	White wine or sherry
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Sesame oil
		Oil for deep frying
1 teaspoon	5ml	Chopped peeled gingerroot
1/2 cup	118ml	Peanuts

Recipe Instructions

*Note: Chicken should be cut in 1-in. cubes.

**More chiles may be used, to taste.

Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl.

Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.

Source:
Kraft

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.