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Title: Kung Pao Chi (Chicken with Chiles and Nuts)
Categories: Oriental Poultry
Yield: 4 Servings

1lbChicken breast, boned
4tbSoy sauce
1 1/2tbCold water
  Cornstarch
1/4tsGarlic salt
4 Dried red chiles or more,
1tbWhite wine or sherry
1tbSugar
1/2tsSalt
1tsSesame oil
  Oil for deep frying
1tsChopped peeled gingerroot
1/2cPeanuts

*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.

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