Kung Pau's Chicken

Ingredients

Amount		Ingredient	Preparation
1	cup	peanuts
1	pound	chicken	breast, cut 1" pcs
2	teaspoons	rice wine	or sherry, dry
1	teaspoon	cornstarch
1	teaspoon	sesame oil
1 1/2	tablespoons	soy sauce, dark
2	tablespoons	red wine vinegar
2	teaspoons	sugar
2	tablespoons	peanut oil
1/2	teaspoon	salt
8	Sm	red hot chili pepper, dried	dried, seeded
2	teaspoons	ginger	fresh
2	cloves	garlic	minced
1	each	sweet bell pepper	seeded, cut in

Directions

ROAST THE PEANUTS IN A 325F oven until golden brown
(about 10 minutes).

Re- move and set aside.

To make marinade, mix together rice wine, cornstarch and 1
teaspoon Asian sesame oil.

In a bowl, toss the chicken with the marinade; set aside until
ready to cook.

In a small bowl, mix well soy sauce, vinegar, sugar and other
teaspoon of sesame oil.

Over medium heat, preheat wok until hot.

Add oil, salt and dried red chiles; cook until chiles are charred
(about 15 seconds).

Add ginger and garlic; stir-fry until fragrant and lightly browned
(about 30 seconds).

Increase to high heat, add bell peppers and stir-fry for 30
seconds.

Add the chicken into the wok and stir-fry a minute or until the
cubes feel firm to the touch and are opaque white in color.

It should take no more than a total of 2 minutes.

Now stir in sauce mixture; toss and stir until it thickens into a
glaze (about 30 seconds).

Remove wok from heat. Add

reserved roasted peanuts, fold together.

Serve hot. Selden, here is my version of

General Tso Chicken, which is also known as Kung Pao
Chicken.

When charring the chile peppers, be sure the ventilation is on
and avoid breathing the strong chile fumes.

The charring creates a desirable smoky flavor.

Serves 4 to 6 with other dishes