Recipe Collection

	Kung Pao Chicken
	Ingredients 1 ea Chicken Breast 8 ea Water Chestnuts - sliced 2 ea Green Onions (White Part) 1/4 cup Bamboo Shoots - diced 2 cup Vegetable Oil - for blanching 10 ea Dried Chili Pods 1/4 tsp Sesame Oil, by Orchids 1/4 cup Roasted Peanuts 1 tsp Hot Chili Oil, by Lian How Marinade 2 tsp Dry Sherry 1 tbsp Vegetable Oil 3 tbsp Soy Sauce, by Marukin 2 tbsp Rice Vinegar, by Orchids 1/2 tsp Cornstarch Paste Seasonings 2 tsp Soy Sauce, by Marukin 1 tsp Potato Starch, by Hokuren 1 tbsp Dry Sherry 1 tsp Sugar 1 tbsp Garlic - Minced, by Orient Chef

	Directions Bone chicken, remove skin and cut meat into 3/4" cubes. Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 300°. Add chicken, stirring to separate pieces. Remove and drain. Combine seasonings thoroughly and set aside. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half. Stir for about 45 seconds or until browned (but not burned). Return chicken and cook for 1 - 2 minutes until browned. Add vegetables, stir-frying for 1 minute. Add seasonings, mixing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve.

Kung Pao Chicken