Kung Pao Chicken

Ingredients

• 1 Teaspoon Sugar
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Rice Wine (Mirin)
• 1 Teaspoon Cornstarch
• 1 Tablespoon Cold Water
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Fresh Garlic (Crushed And Minced)
• 1 1/2 Tablespoons Cornstarch
• 1 Teaspoon White Vinegar
• 1/2 Cup Peanuts (Roasted)
• 4 Medium Scallions (Sliced)
• 1 Tablespoon Fresh Ginger (Minced)
• 1/2 Cup Whole Chinese Hot Dried Red Chili
• 1 Pound Boneless Chicken Breasts (Cubed)
• 2 Tablespoons Peanut Oil (For Frying)
• 4 Medium Chiles

Directions

1. Prepare Marinade: in a large bowl, combine 1 teaspoon cornstarch, 2 tablespoons soy sauce and mirin and add chicken to marinate for half an hour or more.
2. Prepare Sauce: combine 1.5 tablespoon cornstarch with 1 tablespoon cold water in a small bowl. Now stir together cornstarch mixture with 1 tablespoon soy sauce, white vinegar, sesame oil and sugar.
3. To Cook Chicken: heat 1 tablespoon of peanut oil over medium heat in a pan and cook chicken until it turns white and cooked thoroughly. Remove chicken from pan and set aside.
4. Next, heat 1 tablespoon oil in the same pan and stir fry whole Chinese peppers until almost black. Add garlic and ginger and stir for just few seconds. Then add in sauce and cook until it slightly thickens. Add fried chicken and sauté until heated through. Stir in peanuts and scallions and remove from heat.
5. Garnish with Chiles and serve with rice.