Ingredients
1cupchicken stock
2tbspcornstarch
¾cupsoy sauce
½cupsherry
3tbspchili paste with garlic
¼cupsugar
2tbspred wine vinegar
2tbspsesame oil
2egg whites
2tbspcornstarch
½tspsalt
1lbspaghetti
¼cupolive oil
1lbchicken breast,boneless skinless, cut in ¾-inch cubes
15whole Chinese dried red chili peppers,for color and heat only
1cupdry roasted peanuts,unsalted
¼cupgarlic,minced
3cupsscallions,coarsely-chopped, greens and whites
Preparation
In a saucepan, whisk together the chicken stock and 2 tablespoons cornstarch until the cornstarch is fully dissolved.
Stir in the soy sauce, sherry, chili paste, sugar, red wine vinegar and sesame oil and bring to a boil.
Reduce the heat and simmer for about 20 minutes or until the sauce is thick enough to coat the back of a spoon.
In a mixing bowl, use a whisk to stir together the 2 egg whites, 2 tablespoons cornstarch, and ½ teaspoon salt until blended but not frothy.
Bring a large pot of salted water to a rapid boil. Add the pasta and cook a minute shy of al dente.
In a large nonstick frying pan over medium-high heat, heat the ¼ cup olive oil for about 1 minute.
Add the chicken to the Egg White-Cornstarch Mixture and mix.
Add the chicken and egg white mixture very carefully to the pan in one large pancake shape.
Cook until the egg mixture sets.
Using a large spatula, carefully flip it over then with a wooden spoon, gently separate the pieces.
As soon as they darken in color (about a minute) stir in the garlic and scallions.
Let the garlic and scallions cook for about 30 seconds (do not brown the garlic, it will get bitter). Add the Kung Pao Sauce and toss and stir to coat the ingredients.
Add in the cooked and drained pasta and combine with the sauce.
If your pan isn’t big enough, combine them in a big bowl.
Add in the Chinese peppers and roasted peanuts into the bowl.
Top with extra chopped scallions.
