Kung Pao Chicken

Kung Pao Chicken

1 pound skinless chicken breast
1 egg white, save yolk for fried rice
1 tablespoon cornstarch
1 tablespoon sherry Or rice wine vinegar
1 tablespoon chili and garlic paste
1 tablespoon hoisin sauce
1 teaspoon sugar
2 teaspoons light soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 teaspoon crushed hot chile pepper
1/2 cup roasted unsalted peanuts
Peanut oil

Cut the chicken into bite size pieces.
In a bowl, beat the egg white, and add one
teaspoon of the sherry, then the cornstarch.
Mix thoroughly and set it aside in the
refridgerator.

In another bowl mix everything else, except the
peanuts, and depending on how hot you wish to
have it, add or subtract the amount of chile. If
this is too dry, add a little water or more rice
wine, or Chinese cooking wine, if available. Place
about half a cup of peanut oil in a hot skillet,
and stir fry the chicken pieces, about half a
dozen at a time until they are all browned...
drain off most of the oil, and re-heat the skillet,
then add the remaining ingredients to the skillet
and heat until simmering, then add the reserved
chicken...

stir fry this until it starts to reduce, and add
the peanuts and serve.... just before serving,
sprinkle with sesame oil. Serve with stir fried
vegetables and fried rice, with pickled ginger
as a side dish.