1 large whole chicken breast [boned but not skinned]
1/2 egg white [beat lightly, then divide in half]
2 teaspoons cornstarch
salt to taste
2 Tablespoons bean sauce
1 Tablespoon hoi sin sauce
1 Tablespoon chili paste with garlic [Szechwan paste]
1 1/2 teaspoons sugar
1 Tablespoon dry sherry or shao hsing wine [I use just 1/2 T.]
1 Tablespoon red wine vinegar
4 cloves garlic [ peeled and flattened but not chopped]
2 cups vegetable, corn or peanut oil
12 - 16 hot dried red peppers, cut in half [I use green pepper]
1 cup raw shelled, hulled, unsalted peanuts
Cut chicken into 3/4 inch cubes
Combine with the egg white, cornstarch, and salt Refridgerate 30 minutes
Combine bean sauce, hoi sin sauce, chili paste, sugar, wine, vinegar, and garlic. Set aside.
Heat oil in wok or skillet.
When almost boiling hot, but not smoking, turn off heat. Add peanuts. Peanuts should turn light golden brown from retained heat.
If not, turn on heat and cook briefly. Watch carefully, as they cook very fast, and will continue to cook when removed from heat.
Drain and reserve oil.
Heat 1 cup of reserved oil in the pan. When heated, add chicken mixture.
Cook quickly, about 45 seconds, stirring until the chicken becomes translucent. Do not brown. Remove the chicken, and drain well.
Pour off all but 2 Tablespoons of oil from the pan.
Add peppers and cook until dark, about 15 minutes longer.
Add sauce and chicken and cook about 1 minute. Serve sprinkled with peanuts.
copyright 2011 tas