KUNG PAO CHICKEN

Kung Pao Chicken

From the kitchen of Kevin Taylor, the BBQ Guru

2 chicken breasts, cubed
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
2 cups oil
1/2 cup peanuts, skinless and roasted
10 red dried chile peppers
2 scallions, chopped
2 garlic cloves, minced

Sauce
1 teaspoon chili sauce
2 tablespoons dark soy sauce
1 tablespoon sake (sherry will work)
1 teaspoon red wine vinegar
1 teaspoon sugar
1/4 cup chicken stock
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine chicken, salt, egg white and cornstarch. Mix sauce ingredients and set aside.

Heat oil to 375 degrees F and fry chicken till golden brown. Drain and set aside.

Re-heat oil and deep fry peanuts. Drain and set aside. Heat 2 tablespoons oil to very hot and cook chile peppers till dark. Turn down heat and add scallions and garlic and fry for 30 seconds. Add chicken and stir fry for 1 minute. Add sauce and cook until thickened. Add peanuts.

Serve hot over rice.