Chicken Ktmg Pao Style
|Whole chicken breasts||2 Pound, skinned, boned, split|
|Soy sauce||3 Tablespoon|
|Dry sherry||3 Tablespoon|
|Hoisin sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Salad oil||3 Tablespoon|
|Dried hot red chili||6 Small, dried|
|Garlic||2 Clove (10 gm), minced|
|Sliced green onions||3⁄4 Cup (12 tbs) (Including Tops)|
|Canned water chestnuts||8 Ounce, drained, sliced (1 Can)|
Rinse chicken and pat dry; cut into 3/4-inch chunks.
In a bowl, stir together cornstarch, soy, water, and sherry.
Add chicken and mix well; then cover and let stand for 1 hour.
Lift chicken from marinade and drain briefly (reserve marinade); set aside.
Stir hoisin and sesame oil into marinade; set aside.
Place a wok or wide frying pan over high heat.
When pan is hot, add salad oil.
When oil begins to heat, add chicken and cook, stirring, until lightly browned (about 3 minutes).
Lift out and set aside.
Add chiles to pan and cook, stirring, until black.
Add garlic and all but 1 tablespoon of the onions; cook, stirring, for 15 seconds.
Return chicken to pan with water chestnuts and marinade; cook, stirring, until sauce boils and thickens.
Spoon chicken mixture into a serving dish and sprinkle with reserved onions.