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LOCATION: Recipes >> Asian >> Kung Pao Chicken 10

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Kung Pao Chicken

1 lb chicken breast, boned cut into 1" cubes
4 tb soy sauce
1 1/2 tb cold water
cornstarch
1/4 ts garlic salt
4 dried red chiles (or more)

1 tb white wine or sherry
1 tb sugar
1/2 ts salt
1 ts sesame oil
oil for deep frying
1 ts chopped peeled gingerroot
1/2 c peanuts

Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2
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 400F. 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.

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