Recipe: Kung Pao Chicken

Ever had good kung pao chicken? We haven't found a Chinese restaurant in Chicago that can do it. In fact, we'd rather go to a dive for KPC rather than a respected restaurant—because we know what to expect: Lots and lots of grease! But for those of you who don't like drinking oil, here is a recipe that is simple and tasty.

Ingredients

• 12 oz chicken breast
• 4 tablespoons oil (preferably, corn or peanut)
• 2 dried red chilies seeded and but into pieces
• 2 cloves garlic, peeled and sliced
• 4 slices ginger
• 1 tablespoon sherry
• 3 scallions cut into rounds
• roasted peanuts

Marinade

• 1/2 teaspoon salt
• 2 teaspoons soy sauce
• 1 teaspoon corn starch

Sauce

• 1 tablespoon soy sauce
• dash of chili sauce
• 2 teaspoons white wine vinegar
• dash of sugar
• 1 1/2 cornstarch
• 6 tablespoons water

1. Cut chicken into 1/2" cubes
2. Add well-stirred marinade to chicken
3. Heat wok and add oil until hot. Add dried chilies, garlic and ginger (A regular pan will do, but a wok is better)
4. Add chicken and toss for a minute
5. Splash in wine/sherry and stir continuously
6. Add scallions, then add the sauce.
7. Stir until sauce thickens—a few minutes, then add peanuts and mix .
8. Now serve with rice.

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