Kung Po Chicken

Photo: flickr user Geoff604

Ingredients

2 whl chicken breasts

1 Egg white

1 tablespoon Cornstarch

1 tablespoon Soy sauce

1 tablespoon Cold water

2 Scallions, cut in 1/4 in

8 whl dried red chili pepper

1 teaspoon Sugar

1/2 teaspoon Salt

1 teaspoon Cornstarch

1 tablespoon Soy sauce

1 teaspoon Distilled white vinegar

1 teaspoon Sesame oil

2 tablespoons Water

6 tablespoons Peanut or corn oil

1/2 cup Roasted peanuts

Preparation

Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel. Remove the tops and set aside on plate with scallions Combine the sauce ingredients in a cup. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about 300. Mix the chicken again and add to the hot oil. Raise the heat to