KUNG PAO CHI (CHICKEN WITH CHILES AND NUTS)

Servings: 4
Ingredients:

1 lb Chicken breast, boned
4 tb Soy sauce
1 1/2 tb Cold water
Cornstarch
1/4 t  Garlic salt
4    Dried red chiles or more,
1 tb White wine or sherry
1 tb Sugar
1/2 t  Salt
1 t  Sesame oil
Oil for deep frying
1 t  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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