Chinese Recipes
  Kung Pao Chicken


Ingredients:

2 boneless chicken breasts, cubed
2 tablespoon soy sauce
1 tablespoon dry sherry
2 garlic cloves
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon cornflour
½ teaspoon salt
6 – 8 dried red chilli peppers
½ cup unsalted peanuts

Preparation

1. Combine the cubed chicken with cornflour mixture and 1 tablespoon soy sauce and allow to marinate for 20 – 25 minutes

2. Mix 2 tablespoon soy sauce, cornflour, sherry, salt and sesame oil and set aside.

3. Half the chillies and de-seed. Peel and chop or crush the garlic finely

4. Heat wok and stir fry the peanuts in oil till golden brown and remove. Set aside.

5. Heat the wok to medium/high heat and add 2 tablespoon of oil. Add chicken and stir fry for 1 minute or until chicken turns white. Remove chicken and set aside.

6. Re-heat the wok and add 2 tablespoons oil. Let the oil heat and add the chilies, and stir fry until they turn dark. Add the chicken to the wok and stir fry. Stir in the prepared sauce. Cook until sauce has thickened, stir in the peanuts and serve.