Kung Po Chicken

Ingredients

• 2  chicken breast 
• 8  to 5 chilies dried red
• 6 tablespoons corn oil 
• 1 teaspoon cornstarch 
• 1  egg whites 
• 0.5 cup roasted peanuts 
• 4 servings salt 
• 2  spring onion cut in 1/4 in
• 1 teaspoon sesame oil 
• 2 tablespoons soya sauce 
• 4 servings water 
• 1 teaspoon vinegar white

Equipment

• pot
• sieve
• wok

Directions

1. Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups.
2. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel.
3. Remove the tops and set aside on plate with scallions
4. Combine the sauce ingredients in a cup. Set aside near cooking area.
5. Place a strainer over a pot near the cooking area.
6. Heat a wok over moderate heat until it is very hot.
7. Add the peanut oil and heat to about 30
8. Mix the chicken again and add to the hot oil. Raise the heat to