Kung Pow Chicken

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Sesame oil really adds to this kung pao chicken recipe. Not for the faint of heart!!

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Steps

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In a small bowl , combine chicken with egg white and 3 teaspoons of the cornstarch , toss to coat.

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In another bowl , blend chili paste , soy sauce , sherry , vinegar , broth , 1 teaspoon cornstarch , and sesame oil.

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Set sauce aside.

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Heat oil in a wok or large frying pan over medium-high heat.

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Add chicken and stir fry until it separates and turns white , about 4 minutes.

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Remove with a slotted spoon and drain on paper towel.

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Fry the peanuts in the oil over medium heat until they are golden brown , about 3 minutes.

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Remove and drain.

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Remove all but 2 tablespoons oil from the pan , stir fry onions , garlic and hot pepper for 30 seconds.

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Add chicken , and stir fry over high heat 1 minute.

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Add the sauce , stir fry until heated through and thickened.

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Add peanuts and stir.

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Ingredients

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boneless skinless chicken breasts, egg white, cornstarch, chili paste with garlic, soy sauce, dry sherry, red wine vinegar, chicken broth, oriental sesame oil, vegetable oil, unsalted peanuts, green onions, garlic cloves, crushed red pepper flakes