Gluten Free. This recipe is copied from The New York Times recipe section, just to get it where we can access it and modify it. Intent is to rewrite it the way we actually make this delicious dish. Also it needs a real photo.
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 large egg whites
- 2 tsp salt
- 3 Tbsp Asian sesame oil
- 3 Tbsp cornstarch
- 3 cups peanut oil
- 6 dried red chilies
- 1 ½ cups unsalted peanuts
- 6 Tbsp minced garlic
- ½ cup finely chopped scallions
- 2 Tbsp chopped fresh ginger
- 1/3 cup chicken stock or canned chicken broth
- 1/3 cup Shaoxing rice wine or dry sherry
- 5 Tbsp reduced sodium soy sauce
- 2 tsp sugar
- 2 Tbsp Chinese black rice vinegar
- In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 Tablespoon of the sesame oil and 2 Tablespoons of the cornstarch. Mix well.
- Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
- In a small bowl, combine remaining 1 Tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chilies and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
- Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.
The original recipe says it serves 6 with leftovers.