Chicken with Dry Red Pepper

Name: Chicken with Dry Red Pepper (Kung pao chi ting)
Cuisine: Chinese
Ingredients: 1 teaspoon sesame oil; ½ teaspoon salt; 1 teaspoon cornstarch; 1 tablespoon sugar; 1 tablespoon wine; 2 tablespoons soy sauce; 1 tablespoon soy sauce; 1-½ tablespoon cold water; 1-½ tablespoon cornstarch; 5 cups oil; 1 teaspoon ginger chopped; ½ cup peanuts; 8 pieces dry hot red pepper (1 piece about 3” long); 1 chicken (about 2 pounds) or 1 pound chicken breast; 1 chicken (about 2 pounds) or 1 pound chicken breast

Kung pao chi ting

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 chicken (about 2 pounds) or 1 pound chicken breast

Asia
Taiwan
Kweichow
Hunan
Hupeh
Sichuan
Main course
Western China

Method

Remove all bones from chicken, cut into 1” cubes, add 1 tablespoon soy sauce and 1-½ tablespoon cornstarch, stir evenly in one direction and soak for half hour.
Wipe clean, remove tips and seeds of dry red pepper, cut into 1” long pieces. Fry peanuts until golden, remove and let cool.
Fry chicken in boiling oil for a half minute. Remove chicken and dr