Kung Pao Chi (Chicken with Chiles & Nuts)
Yield
4 servingsPrep
15 minCook
15 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boned |
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | tablespoons |
water
cold |
|
| 1 | x |
cornstarch
|
*
|
| ¼ | teaspoon |
garlic salt
|
|
| 4 | x |
dried red chiles
or more |
* |
| 1 | tablespoon |
white wine
or sherry |
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | teaspoon |
ginger root
chopped, peeled |
|
| ½ | cup |
peanuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boned |
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 23 | ml |
water
cold |
|
| 1 | x |
cornstarch
|
*
|
| 1.3 | ml |
garlic salt
|
|
| 4 | x |
dried red chiles
or more |
* |
| 15 | ml |
white wine
or sherry |
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sesame oil
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 5 | ml |
ginger root
chopped, peeled |
|
| 118 | ml |
peanuts
|
|
Directions
Note: Chicken should be cut in 1-in. cubes.
More chiles may be used, to taste.
Combine chicken, 2 tablespoons soy sauce, cold water, 1½ 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 400℉ (200℃).
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.
