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Kung Pao Chicken Recipe

Yield: 4 servings
       1 lb     Chicken Breast, Boned Cut Into 1" Cubes
       4 tb     Soy Sauce
   1 1/2 tb   Cold Water
     1/4 ts    Garlic Salt
       4          Dried Red Chilies Or More To Taste
       1 tb     White Wine Or Sherry
       1 tb     Sugar
     1/2 ts    Salt
       1 ts     Sesame Oil
                   Oil For Deep Frying
       1 ts      Chopped Peeled Ginger root
     1/2 c     Peanuts
Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chilies, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and
sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F.  Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chilies until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.

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