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Kun Po Chicken

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Recipe by: Chef John V.
Serving size: 2
Preparation time: about 45 minutes


1 pound chicken thighs, boneless, skinless and well trimmed
1/2 egg white
2 teaspoons cornstarch
1 tablespoon rice wine such as Shao Sing Wine or very dry sherry
1 tablespoon bean sauce
2 teaspoons sugar
2 tablespoons soy sauce
1 tablespoon water
2 cloves garlic, smashed
6-8 whole hot dried red chiles
1 cup raw, unsalted peanuts
1/2 cup roasted peanut oil or plain peanut oil
salt if needed
1 tablespoon chopped cilantro


Cut the chicken into 3/4 inch pieces. Combine with the egg whites, cornstarch and wine. Combine the bean sauce, soy sauce, water, sugar, garlic and chile peppers. Heat the oil in a wok or heavy bottom saute pan until smoking, turn to low, add the peanuts and cook until golden---drain and hold on the side. Add 3 tablespoons of oil back to the pan, heat until smoking. Add the chicken and cook quickly, stirring so the chicken doesn't brown. Remove the chicken and drain well. Add the peppers with 1 tablespoon oil and fry for 2 minutes, add the sauce mixture and chicken and cook for 1 minute, add the peanuts and toss until hot.

Serve sprinkled with chopped cilantro. Great with plain white rice.

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