---------- Recipe via Meal-Master (tm) v8.02
 
      Title: KUNG PAO CHI (CHICKEN WITH CHILIES AND NUTS)
 Categories: Chinese, Chicken
      Yield: 4 servings
 
      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 To Taste
      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 Ginger root
    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 400øF.  Add chicken and fry 30 seconds. Remove
  chicken and drain off all but 2 tablespoons oil. Heat
  oil and fry chiles until black. Add ginger root and
  chicken, stirring and tossing together. Add soy-wine
  mixture and cook, stirring, just until thickened.
  Remove from heat and sprinkle with nuts. 1992 The Los
  Angeles Times
 
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