Spiced Kung Pao Chicken

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Many chinese dishes have historical origins. This is a szechwan dish named after a high ranking official of the ching dynasty. From madame wong's long-life chinese cookbook.

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Steps

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Combine chicken , salt , egg white , and cornstarch.

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Mix well by hand.

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Set aside.

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In small bowl , blend sauce ingredients.

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Set aside.

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Heat oil to 350 in a wok.

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Deep fry chicken until it seperates and is almost cooked.

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Remove by draining through strainer into another pot.

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Reheat same oil.

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Deep fry peanutsover moderate heat until golden brown.

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Remove by draining through strainer.

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Reheat 2 tbs.

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Oil in wok til smoking hot.

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Stir-fry red chili peppers til they are dark red.

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Lower heat.

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Add scallions and garlic.

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Stir-fry 30 seconds.

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Pour in chicken.

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Stir-fry on high for 1 minute.

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Add sauce.

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Stir-fry until heated and glazed thouroughly.

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Add peanuts.

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Ingredients

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whole chicken breasts, salt, egg white, cornstarch, oil, roasted peanuts, dried hot chili peppers, scallions, garlic cloves, chili paste with garlic, dark soy sauce, sherry wine, sugar, red wine vinegar, chicken stock, sesame seed oil