Classic Kung Pao Chicken

• Meat

  • 3 lbs Chicken breasts, boneless skinless

• Produce

  • 6 tbsp Garlic
  • 2 tbsp Ginger, fresh
  • 1 1/2 cups Peanuts, unsalted
  • 6 Red chilies, dried
  • 1/2 cup Scallions

• Refrigerated

  • 3 Egg whites, large

• Canned Goods

  • 1/3 cup Chicken stock or canned chicken broth

• Condiments

  • 5 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 3 tbsp Cornstarch
  • 2 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Chinese black rice vinegar
  • 3 cups Peanut oil
  • 3 tbsp Sesame oil, Asian

• Beer, Wine & Liquor

  • 1/3 cup Shaoxing rice wine or dry sherry

Found on cooking.nytimes.com

Description

Directions

• In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well. Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder. In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chilies and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned. Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.