Title: Kung Pao Chi (Chicken with Chilies & Nuts)
Categories: Chili Ethnic Poultry
Yield: 4 Servings
| 1 | lb | Chicken breast, boned |
| 1 | | Cut into 1 cubes |
| 4 | tb | Soy sauce |
| 1 1/2 | tb | Cold water |
| 1 | | Cornstarch |
| 1/4 | ts | Garlic salt |
| 4 | | Dried red chiles |
| 1 | | Or more to taste |
| 1 | tb | White wine or sherry |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Sesame oil |
| 1 | | Oil for deep frying |
| 1 | ts | Chopped peeled ginger root |
| 1/2 | c | Peanuts |
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 400øF. Add chicken and fry 30 seconds. Remove chicken and drain off
all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger
root and chicken, stirring and tossing together. Add soy-wine mixture and
cook, stirring, just until thickened. Remove from heat and sprinkle with
nuts. 1992 The Los Angeles Times