Ethnic & Regional Recipes- Kung Pao Chicken

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Kung Pao Chicken

1 pound of boned, skinned chicken breasts, cubed
3 tablespoons of soy sauce, divided
1 1/2 tablespoons of cornstarch mixed with 1 1/2 tablespoons of cold water
1 tablespoon of dry sherry
1 tablespoon of granulated sugar
1 teaspoon of cornstarch
1/2 teaspoon of salt
1 teaspoon of sesame oil
3 1/2 tablespoons of vegetable oil, divided
1/2 cup of unsalted roasted peanuts
4-8 dried red chili peppers, chopped
1 slice of fresh ginger, peeled and chopped
1 clove garlic, sliced

Combine chicken, 1 tablespoon of soy sauce, and cornstarch/water mixture; allow to marinate for 30 minutes. Combine the remaining soy sauce, sherry, sugar, cornstarch, salt, and sesame oil; set aside. In a hot wok, stir-fry the peanuts in 1 1/2 tablespoon of vegetable oil until golden brown, remove peanuts from wok, and set aside.

Fill wok with vegetable oil for frying and heat to 350ºF. Carefully slide the chicken into the wok, piece by piece, and fry for 1 minute. Remove the chicken from oil and drain on a brown paper bag. Remove oil from wok. In hot wok, stir-fry the red peppers in 2 tablespoons of vegetable oil until they turn dark. Add ginger, garlic, and chicken to the wok and fry, stirring constantly. Stir the prepared sauce and add to the wok. Stir and cook wok contents until the sauce is thickened. Stir in peanuts and serve.

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