Kung Pao Chicken (part 2)

Instructions

Combine marinade ingredients.
Add chicken; refrigerate at least 1 hour.
Combine wine, soy sauce and water; set aside.
Heat wok on high heat 10 seconds.
Add 2 tablespoons oil and heat well.
Remove chicken from marinade and add to wok.
Stir-fry quickly, 60 seconds.
Remove chicken; drain well.
Add chili peppers.
Stir-fry until they darken.
If wok becomes too dry, add 1/2 tablespoon vegetable oil.
Add green onions, ginger, garlic and crushed red chili pepper.
Stir-fry 5 seconds.
Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken.
Add sesame oil and peanuts.
Stir and fold until ingredients are thoroughly mixed.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 15 minutes
Servings: ................. 3

Ingredients

Kung Pao chicken
1 pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinsed and drained
1 teaspoon cooking wine
2-1/2 tablespoons soy sauce
1/3 cup water
2-1/2 tablespoons vegetable oil, divided use
12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)
1/4 cup diced green onion, white part only, in 1/2-inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red chili pepper
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
1 teaspoon sesame oil
2 ounces dry roasted peanuts
Marinade:
1/4 cup water
1/2 teaspoon salt shopping list
1/2 egg
1/4 cup cornstarch
2 tablespoons vegetable oil

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