Kung Pao Chicken
(A spicy Szechuan dish made with diced chicken, peanuts
and chili peppers. It is named after a Kung Pao or
court official)
Serves 4 - 6 Ingredients: 1 chicken (about 2 lbs) or 1 lb of
chicken breasts 8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted) 1 slice ginger 1
garlic clove, peeled and sliced
1 1/2 Tbsp cornstarch 1 1/2 Tbsp cold water 1 Tbsp soy sauce
Sauce 2 Tbsp dark soy sauce 1 Tbsp dry sherry 1 Tbsp sugar 1
tsp cornstarch
2/2 tsp salt a few drops sesame oil
2 - 4 cups oil for deep-frying 3 1/2 Tbsp oil for stir-
frying
Directions: Remove all the bones from the chicken and cut
into 1-inch cubes. Add the soy sauce, cornstarch and water,
Marinate the chicken for 30 minutes. While the chicken is
marinating, prepare the vegetables. Peel and slice the
ginger, and remove the tips and the seeds of the dry red
peppers. Cut into 1-inch chunks. Mix the sauce ingredients
and set aside. Heat wok and add 1 - 1 1/2 tablespoons oil.
Stir-fry the peanuts until they turn golden, remove and set
aside to cool. Heat wok and add oil for deep-frying.
Carefully slide the chicken into the wok, and deep-fry the
chicken for about 1 minute. Remove the chicken and drain off
the oil. Heat 2 tablespoons of oil in wok. Add the dry red
peppers and stir-fry until they turn dark. Add the ginger
and chicken, stir-frying rapidly. Give the sauce a quick re-
stir and add to the wok. Stir until the sauce is thickened
and mix together with other ingredients. Add the peanuts and
mix just before serving.
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