posted by betty055 03-31-100 8:01 AM
Kung Pao Chicken
3/4 lb. boned chicken
1 egg white
2 tsp. cornstarch
2 Tbl. brown bean sauce or black bean sauce
1 Tbl. hoisin sauce
1 tsp. sugar
2 tsp. dry sherry
1 Tbl. white rice wine vinegar
2 Tbl. water
1 tsp. minced garlic
1 Cup peanut oil
1-1/2 tsp. red pepper flakes
1/2 Cup roasted peanuts
Cut chicken into 1/2" squares. In a bowl combine the chicken with the egg white and cornstarch.
In another bowl mash the bean sauce and add the hoisin sauce, sugar, sherry, vinegar, water and garlic. Assemble the remaining ingredients by the stove.
Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. Maintain high heat throughout the cooking process. Add oil. Just before the oil begins to smoke, add chicken and stir for 45 seconds or until chicken turns light brown. Remove chicken.
Drain off all but 2Tbl. of the oil. Reheat pan. Just before the oil begins to smoke, add the red pepper and stir 20 seconds or until the pepper darkens.
Return the chicken to pan along with the bean sauce mixture and peanuts. Stir for 1 minute or until done.
Yield: 2-4 servings.