Kung Pao Chi (chicken With Chiles And Nuts)

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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.

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