KUNG PAO CHICKEN

INGREDIENTS

• 2 chicken breasts
• 1 stalk celery
• 7oz can water chestnut
• 6 to 8 red dry chilies
• cup unsalted peanuts
• 2 cloves of garlic, chopped
• Oil for deep frying
• For Marinate:
• 1 Tbsp soy sauce
• 1 tsp dry sherry
• 2 tsp cornstarch
• 2 tsp chicken stock
• For sauce:
• 2 Tbsp soy sauce
• 1 Tbsp vinegar
• 2 Tbsp chicken broth
• 2 tsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tsp salt

METHOD

1. Cut the chicken into pieces.
2. In a bowl mix soy sauce, sherry, chicken stock and cornstarch.
3. Put in chicken pieces and mix well.
4. Marinate for about 30 minutes.
5. Cut celery into slices.
6. Drain water chestnut, cut in half.
7. Drop chicken pieces into deep hot oil, fry until golden brown.
8. Remove and drain on paper towel.
9. In another pan heat 2 Tbsp oil.
10. Add garlic and fry for about 20 seconds.
11. Add red chilies, celery and water chestnut and stir fry for about 1 minute.
12. Add fried chicken into a pan and mix well.
13. In a small bowl stir together the sauce ingredients.
14. Pour into the pan and stir until boiling.
15. Add peanuts and mix everything together.
16. Serve hot with fried rice.