Panda Express Kung Pao Chicken

Ingredients

1 lb boneless chicken breast diced	1 tsp ground ginger	For the Marinade
1 tsp cooking wine	1 tsp ground garlic	1/4 cup water
2-1/2 Tbsp soy sauce	1 tsp crushed red chili pepper	1/2 tsp salt
1/3 cup water	1/2 Tbsp cornstarch	1/2 egg
2-1/2 Tbsp vegetable oil	1 tsp sesame oil	1/4 cup cornstarch
12 whole dry chili peppers (chopped)	2 oz dry roasted peanuts	2 Tbsp vegetable oil
1/2 cup diced scallions

Make the Marinade

1. Combine all the ingredients for the marinade. 
2. Add chicken.
3. Refrigerate for at least 1 hour.

Stir Fry

1. Combine wine, soy sauce and water in a bowl Set aside. This makes the sauce.
2. Combine 1/2 Tbsp cornstarch and 1/2 Tbsp water in small bowl. Set aside.  This makes the thickener.
3. Heat wok on high heat.
4. Add 2 tbsp oil and heat well.
5. Remove chicken from marinade and add to wok.
6. Stir fry quickly for about 60 seconds.
7. Remove chicken.
8. Add chili peppers.  Stir fry until they darken.
9. Add green onions, ginger, garlic and crushed red pepper.
10. Stir fry about 10 seconds.
11. Return chicken to wok.
12. Add wine and soy sauce mixture.  Stir until sauce boils.
13. Add the cornstarch mix to thicken.
14. Add sesame oil and peanuts.
15. Stir until ingredients are thoroughly mixed
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