Delicious Kung Pao Chicken

• 1 each chicken breasts
• 2 teaspoons sherry dry
• 1 tablespoon vegetable oil
• 3 tablespoons soy sauce, tamari
• 2 tablespoons rice vinegar red
• 1/2 teaspoon cornstarch mix with water to form a paste
• 1 each green bell peppers cut into 1/2-inch cubes
• 2 each scallions, spring or green onions white only
• 1/4 teaspoon sesame oil
• 2 teaspoons soy sauce, tamari
• 1 teaspoon cornstarch
• 1 x vegetable oil for blanching
• 1 tablespoon sherry dry
• 1 teaspoon sugar
• 10 each red chili pods dried
• 1/4 cup bamboo shoots diced, optional
• 1 each garlic cloves minced
• 1 teaspoon hot chili pepper oil
• 1/4 cup peanuts roasted

1. Bone chicken, remove skin and cut meat into 3/4 inch cubes.
2. Combine with marinade ingredients in the order listed.
3. Set aside.
4. To oil-blanch, set wok over high heat for about 1 minute.
5. Add 2 cups oil and heat to 300 degrees.
6. Add chicken, stirring to separate pieces.
7. Remove and drain.
8. Combine seasonings thoroughly and set aside.
9. To stir-fry, remove all but 2 tablespoons oil from wok.
10. Reheat, swirling pan to coat sides.
11. Add chili pods, breaking only one in half.
12. Stir for about 45 seconds or until browned (but not burned).
13. Return chicken and cook for 1 to 2 minutes until browned.
14. Add vegetables, stir-frying for 1 minutes.
15. Add seasonings, mixing thoroughly, and cook until thickened.
16. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve.

chicken breasts, sherry dry, vegetable oil, soy sauce, rice vinegar, cornstarch, green bell peppers, scallions, sesame oil, soy sauce, cornstarch, vegetable oil, sherry dry, sugar, red chili pods, bamboo shoots, garlic, hot chili pepper oil, peanuts

Taken from recipeland.com/recipe/v/delicious-kung-pao-chicken-34351 (may not work)