Title: Kung Pao Chi (Chicken with Chiles and Nuts)
Categories: Oriental Poultry
Yield: 4 Servings
| 1 | lb | Chicken breast, boned |
| 4 | tb | Soy sauce |
| 1 1/2 | tb | Cold water |
| | | Cornstarch |
| 1/4 | ts | Garlic salt |
| 4 | | Dried red chiles or more, |
| 1 | tb | White wine or sherry |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Sesame oil |
| | | Oil for deep frying |
| 1 | ts | Chopped peeled gingerroot |
| 1/2 | c | Peanuts |
*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.