Kung Pao Chi

Ingredients

270 gr chicken breast
60 ml soy sauce
22 ml water
1 gr garlic salt
4 chiles
16 ml wine
14 gr sugar
1 gr salt
5 ml sesame oil
5 gr gingerroot
100 gr peanuts

Instructions

*Note: Chicken should be cut in 1-in. cubes. **More chiles may be used, to taste. Combine chicken, 2 tablespoons soy sauce, cold water, 1.5 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 3 cm pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 8 cm oil in wok to 200ÂșC . Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.