Kung Pau`s Chicken

1 c Peanuts

1 lb Chicken; breast, cut 1" pcs

Marinade; chicken: 2 ts Rice wine ;or dry sherry

1 ts Cornstarch

1 ts Sesame oil

1 1/2 tb Dark soy sauce

2 tb Red wine vinegar

2 ts Sugar

2 tb Peanut oil;or corn oil

1/2 ts Salt

8 Sm Red chile,;dried, seeded

2 ts Ginger; fresh minced

2 c Garlic; minced

1 Bell pepper; seeded, cut in

ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Re- move and set aside. To make marinade, mix together rice wine, cornstarch and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the marinade; set aside until ready to cook. In a small bowl, mix well soy sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat, preheat wok until hot. Add oil, salt and dried red chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds). Increase to high heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into the wok and stir-fry a minute or until the cubes feel firm to the touch and are opaque white in color. It should take no more than a total of 2 minutes. Now stir in sauce mixture; toss and stir until it thickens into a glaze (about 30 seconds). Remove wok from heat. Add reserved roasted peanuts, fold together. Serve hot. Selden, here is my version of General Tso Chicken, which is also known as Kung Pao Chicken. When charring the chile peppers, be sure the ventilation is on and avoid breathing the strong chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6 with other dishes. GUEST CHEF (EXPT46B)