Kung Pao Chi (Chicken with Chiles & Nuts)

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.