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This rivals any Kung Pao Chicken you can get in a restaurant.

Serve this classic dish over rice.

Kung Pao Chicken

Spicy chicken stir-fry with peanuts.

Ingredients

2 whole chicken breasts, boned and cut into 3/4-inch cubes

1 egg white, lightly beaten

4 teaspoons cornstarch

Salt

Sauce:

4 tablespoons black bean sauce

2 tablespoons hoisin sauce

2 tablespoons Szechwan chili paste with garlic

1 tablespoons sugar

2 tablespoons Shaosing wine (or dry sherry)

2 tablespoons red wine vinegar

4 cloves garlic, peeled and flattened

1 1/2 cups raw peanuts

20 dried chili peppers (the small Hunan type)

Instructions

1. Combine the chicken with the egg white and cornstarch and refrigerate for 30 minutes.

2. Heat 1 cup of peanut oil until almost smoking. Add 1 1/2 cups raw peanuts, turn off heat and remove nuts when they have turned light brown. (f you can't find raw peanuts unsalted roasted peanuts in a can may be substituted.)

3. Reheat the oil and add chicken. Cook a few minutes but do not brown. Remove the chicken and pour off all but 3 or 4 tablespoons oil.

4. Add 20 dried red chili peppers and cook until they turn dark. Add sauce and chicken and cook about a minute.

Serve with rice. Sprinkle with the peanuts.

Craig Claiborne and Virginia Lee The Chinese Cookbook