Kung Pao Chicken (This is better than at any restaurant)

3/4 pound boned chicken
1 tablespoon white rice wine vinegar
1 egg white
2 tablespoons water
2 teaspoons cornstarch
1 teaspoon minced garlic
2 tablespoons brown bean sauce
1 cup peanut oil
1 tablespoon hoisin sauce
1 1/2 teaspoons crushed red pepper
1 teaspoon sugar
1/2 cup cocktail peanuts
2 teaspoons dry sherry

Preparation:

Cut the chicken into 1/2 inch squares. In a bowl combine the chicken with the egg white and cornstarch.

In another bowl mash the brown bean sauce, then add the hoisin sauce, sugar, sherry, vinegar, water and garlic. Assemble the remaining ingredients by the stove.

Cooking:

Heat a wok or cast iron skillet over high heat until a drop of water immediately sizzles into steam. Maintain high heat throughout the cooking process. Add the oil. Just before the oil begins to smoke, add the chicken and stir for 45 seconds or until the chicken turns light brown. Remove the chicken.

Drain off all but 2 tablespoons of the oil. Reheat the pan. Just before the oil begins to smoke, add the red pepper and stir 20 seconds or until the pepper darkens.

Return the chicken to the pan along with the brown bean sauce mixture and peanuts. Stir for 1 minute or until done.

Yield: 2-4 servings.