Ingredients
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3 tablespoons cornstarch
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2 teaspoons cornstarch
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1 teaspoon salt
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2 cups vegetable oil (for frying)
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3 tablespoons rice vinegar
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2 teaspoons sugar
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1/2 cup dry roasted peanuts
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1 red bell pepper, chopped into cubes
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3 -4 chopped scallions
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2 large garlic cloves, minced
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2 dried hot red chili peppers
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1 tablespoon soy sauce
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1 teaspoon sesame oil
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1 tablespoon sesame oil
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1 egg
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1 lb boneless skinless chicken breast, cubed
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1 tablespoon minced fresh gingerroot
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rice, to serve it with
Instructions
- Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
- In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
- Drain chicken on paper towels and remove oil from pan.
- In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
- Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
- Add hot peppers and whisk 10 seconds.
- Add sauce to wok and stir till thickens and starts to clear.
- Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.