Kung Pao Chicken

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 large whole boneless skinless chicken breasts (about 1 1/2 pounds)
• 1 egg white
• 1 tablespoon cornstarch
• salt
• 1/4 cup black bean sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons chili paste with garlic
• 1 tablespoon sugar
• 2 tablespoons dry or 2 tablespoons shao-hsing
• 2 tablespoons red vinegar
• 8 cloves garlic, peeled and flattened but not chopped
• 2 cups peanut oil or 2 cups vegetable oil or 2 cups corn oil
• 3/4 cup raw shelled and hulled fresh unsalted peanuts
• 16 -21 dried hot red chili peppers, cut in half

Recipe

• 1 dice chicken into 3/4" cubes and combine with egg white, cornstarch and salt.
• 2 refrigerate for 30 minutes.
• 3 combine next ingredients through garlic and set aside.
• 4 heat oil in wok and when it is almost boiling hot but not smoking, turn heat off and add peanuts in a wire sieve so that it and the peanuts inside can be easily removed.
• 5 when peanuts turn golden remove from oil.
• 6 they will continue to cook from retained heat after being removed.
• 7 don't burn them, they cook very quickly.
• 8 turn heat back on and when oil is hot add chicken mixture.
• 9 cook about 45 seconds until chicken is opaque but not browned.
• 10 remove and drain the chicken on paper toweling.
• 11 pour off all but 2 t of the oil from the wok.
• 12 add peppers and cook about 15 seconds, they should be dark.
• 13 add sauce and chicken and cook about 1 minute more.
• 14 serve garnished with the peanuts.