This recipe is from an old cookbook of my mom’s called Madame Wong’s Long-Life Chinese Cookbook, by S.T. Ting Wong.  I am including the original preparation of the chicken here, but I no longer deep fry the chicken.  Instead, I pour a small amount of oil to cover the wok before adding the chicken to stir-fry.  I also don’t add chili peppers anymore because it adds too much spice for my kids.  Kimberly

• 2 whole chicken breasts, boneless and skinless, cut into 1/2- inch cubes
• 1/2 teaspoon salt
• 1 egg white
• 1 Tablespoon cornstarch
• 2 cups oil for deep-frying**
• 1/2 cup roasted peanuts or cashews (optional)
• 10 whole dried red chili peppers
• 2 scallions, cut into 1/2-inch lengths
• 2 cloves garlic, minced

Sauce:

• 1 teaspoon chili paste with garlic
• 2 Tablespoons soy sauce
• 1 Tablespoon sherry
• 1 teaspoon red wine vinegar
• 1 teaspoon sugar
• 1/4 cup chicken stock
• 1 teaspoon cornstarch
• 1 teaspoon sesame seed oil

1. Combine chicken, salt, egg white, and cornstarch.  Mix well.  Set aside.
2. In a small bowl, blend sauce ingredients. Set aside.
3. Heat oil to 350 degrees in a wok. Deep-fry chicken until it separates and is almost cooked. Remove by draining through strainer.
4. Reheat 2 tablespoons of oil in wok to smoking hot. Stir-fry red chili peppers until they are dark red. Lower heat. Add scallions and garlic. Stir-fry for 30 seconds.
5. Pour in chicken. Stir-fry on high heat for 1 minute.
6. Add sauce. Stir-fry until thoroughly heated and glazed.  Add roasted peanuts.