Kung Pao Chicken
3/4 cup roasted peanuts
8 boneless chicken thighs
2 stalks celery
1 bright red bell pepper
2 cloves garlic crushed
1 egg white
1 teaspoon vinegar
6 Thai red chili peppers dry or fresh
1 teaspoon sugar
1 tablespoon cornstarch
hot pepper oil
water
soy sauce
oil for stir frying
SAUCE
2 tablespoons soy sauce
1 tsp sugar
1 tablespoon cornstarch
1 tablespoon vinegar
Instructions: The secret to success in Chinese cooking is to prepare all the
ingredients in advance before you start cooking! Beat the egg white slightly
with a fork, Dice the chicken into cubes 1/2 inch to 3/4 inch square. (1 cm
square) Toss the chicken, egg and 1 tablespoon soy sauce in a bowl and set
aside. Dice the celery and red pepper. Crush the garlic. Put oil in a heavy
frying pan (most people don't have a stove burner powerful enough to properly
heat a wok so I don't recommend using one.) Cook the garlic for a minute and
discard it before it turns brown. Add the chili peppers whole. Cook the bell
pepper and celery, leave crisp, remove from the pan. Cook the chicken lightly.
Add the vegetables. Add the sauce mixture and cook until slightly thickened. Put
on an attractive platter and garnish with the peanuts.