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Ingredients

• 1 pound of chicken breast meat cut into 1/2 inch cubes
• 4 tablespoons peanut oil
• 6 to 10 hot chinese chiles or Thai hot peppers (chopped or whole)
• 4 to 6 cloves garlic, sliced
• 6 slices of ginger, cut into strips
• 1 tablespoon chinese rice wine
• 3 scallions cut into small rounds
• 2 tablespoons chopped chinese chives
• 1 1/2 cup roasted peanuts
• Marinade
• 1/3 teaspoon salt
• 2 teaspoons dark soy sauce
• 2 teaspoons chinese rice wine
• 1 teaspoon cornstarch
• 1 egg white, lighty beaten
• Sauce
• 1 tablespoon dark soy sauce
• 2-4 tablespoons chile garlic sauce (Rooster brand)
• 2 teaspoons rice vinegar
• 1 1/2 teaspoon cornstarch
• 6 tablespoons chicken broth

Description

This Recipe Is Much Closer To How Kung Pao Chicken Is Done In China. I Don't Know Why Restaurants Here In The United States Try To "Americanize" It, Because Most Who Try This…

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