Kung Pao (Chicken Chunks with Peanuts in Spicy Sauce)
| Yield: | 6 Servings |
| Categories: | Chinese, Chicken |
| 1/2 | c | Raw peanuts |
| 3 | c | Peanut oil |
| 2 | Whole chicken breasts at room temp. | |
| 1 | lg | Egg white |
| 1 1/2 | tb | Water chestnut flour |
| SAUCE: | ||
| 4 | Green onions | |
| 2 | lg | Cloves garlic |
| 1 | tb | Minced ginger root |
| 1/2 | c | Chicken stock |
| 1/2 | tb | Sesame oil |
| 1/2 | tb | Chinese red vingear |
| 1/2 | tb | Dark soy sauce |
| 1 1/2 | ts | (level) chili paste with garlic |
| 1 | tb | Dry sherry |
| 1 | pn | Sugar |
| Cornstarch paste |
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