Kung Pao Chicken

Skinless Chicken Breasts, Cubed	2 Teaspoons Sherry
1 Egg White, Lightly Beaten	1 Teaspoon Sugar
2 Teaspoons Cornstarch	2 Tablespoons Vegetable Oil
2 Tablespoons Black Bean Sauce	1/2 Cup Raw Unsalted Peanuts
2 Tablespoons Water	1 Or 2 Dried Red Chilies, Crushed
1 Clove Garlic, Minced	Or 1 Teaspoon Dried Red Pepper Flakes
1 Tablespoon Hoisin Sauce	Fresh Cooked Rice
1 Tablespoon Rice Vinegar

Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside. Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown; about 1 minute. Remove with slotted spoon and set aside. Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes. Reduce heat to medium. Return peanuts to wok. Add sauce and lend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over freshly cooked rice.

1977 Recipe - Jean Hansen

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