Title: Kung pao chi (chicken with chiles and nuts)
 Categories: Oriental, Poultry
      Yield: 4 Servings
 
      1 lb Chicken breast, boned
      4 tb Soy sauce
  1 1/2 tb Cold water
           Cornstarch
    1/4 t  Garlic salt
      4    Dried red chiles or more,
      1 tb White wine or sherry
      1 tb Sugar
    1/2 t  Salt
      1 t  Sesame oil
           Oil for deep frying
      1 t  Chopped peeled gingerroot
    1/2 c  Peanuts
 
  *Note: Chicken should be cut in 1-in. cubes. **More chiles may be
  used, to taste. Combine chicken, 2 tablespoons soy sauce, cold water,
  1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in
  one direction and let marinate 30 minutes. Remove tips and seeds from
  chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons
  soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in
  small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and
  fry 30 seconds. Remove chicken and drain off all but 2 tablespoons
  oil. Heat oil and fry chiles until black. Add gingerroot and chicken,
  stirring and tossing together. Add soy-wine mixture and cook,
  stirring, just until thickened. Remove from heat and sprinkle with
  nuts.