KUNG PAO CHI (CHICKEN WITH CHILES & NUTS)

      Title: KUNG PAO CHI (CHICKEN WITH CHILES & NUTS)
  Categories: Oriental, Poultry
       Yield: 4 Servings
  
       1 lb Chicken breast, boned
       4 tb Soy sauce
   1 1/2 tb Cold water
            Cornstarch
     1/4 ts Garlic salt
       4    Dried red chiles or more,
       1 tb White wine or sherry
       1 tb Sugar
     1/2 ts Salt
       1 ts Sesame oil
            Oil for deep frying
       1 ts Chopped peeled gingerroot
     1/2 c  Peanuts
  
   *Note: Chicken should be cut in 1-in. cubes.
   **More chiles may be used, to taste.
   Combine chicken, 2 tablespoons soy sauce, cold water,
   1 1/2 tablespoons cornstarch and garlic salt in bowl.
   Stir evenly in one direction and let marinate 30
   minutes. Remove tips and seeds from chiles, then cut
   in 1-inch pieces. Combine remaining 2 tablespoons soy
   sauce, wine, sugar, 1 teaspoon cornstarch, salt and
   sesame oil in small bowl. Heat 2 to 3 inches oil in
   wok to 400F. Add chicken and fry 30 seconds. Remove
   chicken and drain off all but 2 tablespoons oil. Heat
   oil and fry chiles until black. Add gingerroot and
   chicken, stirring and tossing together. Add soy-wine
   mixture and cook, stirring, just until thickened.
   Remove from heat and sprinkle with nuts.
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