Kung Pao Chi (chicken With Chilies & Nuts) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken Breast, Boned
Cut Into 1" Cubes,
4 tbsp: Soy Sauce,
1 1/2 tbsp: Cold Water,
Cornstarch,
1/4 tsp: Garlic Salt,
4: Dried Red Chiles,
Or More To Taste,
1 tbsp: White Wine Or Sherry,
1 tbsp: Sugar,
1/2 tsp: Salt,
1 tsp: Sesame Oil,
Oil For Deep Frying,
1 tsp: Chopped Peeled Ginger root,
1/2 cup: Peanuts,
Directions:
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 400
F. 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
Source from luhu.jp
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 400
F. 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
Source from luhu.jp