Kung Pao Chicken

submitted by galaxy_osu
from US

A spicy Szechuan dish made with diced chicken, peanuts and chili
peppers. It is named after a Kung Pao or court official.

Serves 4 - 6

1 chicken (about 2 lbs) or 1 lb of chicken breasts
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove, peeled and sliced

1 1/2 Tbsp cornstarch
1 1/2 Tbsp cold water
1 Tbsp soy sauce

Sauce:
2 Tbsp dark soy sauce
1 Tbsp dry sherry
1 Tbsp sugar
1 tsp cornstarch
1/2 tsp salt
a few drops sesame oil

2 - 4 cups oil for deep-frying
3 1/2 Tbsp oil for stir-frying

Remove all the bones from the chicken and cut into 1-inch cubes. Add the
soy sauce, cornstarch and water, Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the vegetables. Peel and slice
the ginger, and remove the tips and the seeds of the dry red peppers.
Cut into 1-inch chunks.

Mix the sauce ingredients and set aside. Heat wok and add 1 - 1 1/2
tablespoons oil. Stir-fry the peanuts until they turn golden, remove and
set aside to cool. Heat wok and add oil for deep-frying. Carefully slide
the chicken into the wok, and deep-fry the chicken for about 1 minute.
Remove the chicken and drain off the oil. Heat 2 tablespoons of oil in
wok. Add the dry red peppers and stir-fry until they turn dark. Add the
ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir
and add to the wok. Stir until the sauce is thickened and mix together
with other ingredients. Add the peanuts and mix just before serving.

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