Classic Kung Pao Chicken

Name: Classic Kung Pao Chicken
Yield: 6
Ingredients: 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 3 large egg whites; 2 teaspoons salt; 3 tablespoons Asian sesame oil; 3 tablespoons cornstarch; 3 cups peanut oil; 6 dried red chilies; 1 1/2 cups unsalted peanuts; 6 tablespoons minced garlic; 1/2 cup finely chopped scallions; 2 tablespoons chopped fresh ginger; 1/3 cup chicken stock or canned chicken broth; 1/3 cup Shaoxing rice wine or dry sherry; 5 tablespoons reduced sodium soy sauce; 2 teaspoons sugar; 2 tablespoons Chinese black rice vinegar

Classic Kung Pao Chicken was pinched from <a href="http://cooking.nytimes.com/recipes/11212-classic-kung-pao-chicken" target="_blank">cooking.nytimes.com.</a>

"Try serving this classic, spicy stir-fry over whole-wheat or plain pasta instead of rice. It's balm for the soul and a great foil for the heat. Featured in: Feed Me; At Home With The Leftovers, The Clock Ticking...."

INGREDIENTS

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3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

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3 large egg whites

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2 teaspoons salt

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3 tablespoons Asian sesame oil

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3 tablespoons cornstarch

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3 cups peanut oil

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6 dried red chilies

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1 1/2 cups unsalted peanuts

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6 tablespoons minced garlic

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1/2 cup finely chopped scallions

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2 tablespoons chopped fresh ginger

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1/3 cup chicken stock or canned chicken broth

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1/3 cup Shaoxing rice wine or dry sherry

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5 tablespoons reduced sodium soy sauce

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2 teaspoons sugar

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2 tablespoons Chinese black rice vinegar

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