KUNG PAO CHICKEN

Servings: 8
Ingredients:

1 ea Chicken Breast
2 t  Dry Sherry
1 tb Vegetable Oil
3 tb Soy Sauce
2 tb Red Rice Vinegar
1/2 t  Cornstarch Paste
8 ea Water Chestnuts, in 1/4s
2 ea Green Onions (white part)
1/4 t  Sesame Oil
1/4 c  Roasted Peanuts
2 t  Soy Sauce
1 t  Cornstarch
1 x  Vegetable Oil for blanching
1 tb Dry Sherry
1 t  Sugar
10 ea Dried Chili Pods
1/4 c  Bamboo Shoots, diced
1 ea Garlic Clove, minced
1 t  Hot Chili Oil

=*=——————————-MARINADE———————————
=*=——————————SEASONINGS——————————–
=*=——————————VEGETABLES——————————–
Bone chicken, remove skin and cut meat into 3/4 inch cubes. Combine with
marinade ingredients in the order listed. Set aside. To oil-blanch, set wok
over high heat for about 1 minute. Add 2 cups oil and heat to 300 degrees.
Add chicken, stirring to separate pieces. Remove and drain. Combine
seasonings thoroughly and set aside. To stir-fry, remove all but 2
tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili
pods, breaking only one in half. Stir for about 45 seconds or until browned
(but not burned). Return chicken and cook for 1 - 2 minutes until browned.
Add vegetables, stir-frying for 1 minutes. Add seasonings, mixing
thoroughly, and cook until thickened. Sprinkle with sesame and hot chili
oils and finally with roasted peanuts to serve. You can also try this with
squid. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1

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