Kung Pao Chicken
Ingredients
1 lb. chicken breast, boned
4 Tbsp. soy sauce
1-1/2 Tbsp. cold water
1-1/2 Tbsp. cornstarch
1 tsp. cornstarch
3 garlic cloves, minced
6 dried red chilies, to taste
1 Tbsp. white wine or sherry
1 Tbsp. sugar
1/2 tsp. salt (optional)
1 tsp. sesame oil
1 oil for deep frying
1 tsp. ginger root , peeled, chopped
1/2 C. peanuts
Cooking Instructions
Cut chicken into 1-inch cubes. Combine with 2 Tbls. soy sauce, cold water, 1-1/2 Tbls. cornstarch, and garlic in bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chilies, then cut in 1-inch pieces. Combine remaining 2 Tbls. soy sauce, wine, sugar, 1 tsp. cornstarch, (salt), and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 Tbls. oil. Heat oil and fry chilies until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, must until thickened. Remove from heat and sprinkle with peanuts.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)