KUNG PAO CHICKEN WITH PEANUTS

KUNG PAO CHICKEN WITH PEANUTS

1 egg white
½ tsp. sugar
½ tsp. salt
1 to 3 Tbsp. hot pepper oil
1 tsp. cornstarch
2 Tbsp. peanut oil
1 lb. chicken, cubed
1 Tbsp. water
1 Tbsp. sherry
Oil for frying
1 c. raw, skinned peanuts
1 tsp. cornstarch, mixed with 1
3 Tbsp. soy sauce
Tbsp. water

Whisk egg white lightly with salt and 1 teaspoon cornstarch. Add chicken and mix. Set aside. Deep-fry peanuts in a small saucepan until golden. Drain on absorbent paper.

Set aside. In another bowl, mix sherry, soy, and sugar. Heat wok and add 2 tablespoons peanut oil. When oil is hot, add chicken and stir-fry until it turns golden. Add sherry mixture slowly around edges of wok. Add peppers and cook until slightly softened. Add peanuts and mix well. Add 1 to 3 tablespoons pepper oil depending on spiciness desired. Use
cornstarch-water mixture to thicken if necessary.