Recipe - Spicy Szechwan Chicken With Cashew Nuts-Kung

3 Whole chicken breasts;skind,
boned and cut into 1
Squares
1 tablespoon Cornstarch
White of 1 large eggbeaten;
until slightly foamy
3 tablespoon Peanut oil
1 cup RAW cashew nuts
1 1 Inch piece fresh ginger;
root peeled and mi
2 Green onions chopped
One half teaspoon Indonesian Hot; Pepper Paste
see
R; (One half to 1)
2 teaspoon Hoisin sauce
1 tablespoon Pale dry sherry
One half teaspoon Salt
1 teaspoon Sesame oil
1 teaspoon Sugar

Place chicken and cornstarch in a bag and shake until chicken is well
coated; beat egg white in a bowl and add chicken; stir and refrigerate for
30 minutes; meanwhile, heat oil in a wok over medium heat and when it
develops a slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew
nuts until they are a light golden brown; drain over the wok with a slotted
spoon and set aside on a paper plate; when the chicken has finished
chilling, reheat the oil over a medium high setting and stirfry the
chicken pieces until they are firm and light golden; drain over the wok and
set aside on paper plates; in the same oil, fry the ginger and onions for 1
minute, stirring and tossing constantly, stir in the seasonings except the
sesame oil and the sugar; add the chicken pieces to the wok again and
stirfry for 1 minute; add the sesame oil and sugar, then stir in cashews;
immediately transfer to a platter and serve. INDONESIAN HOT PEPPER PASTE 30
dried red chili peppers stemmed (remove seeds for a milder version) Hot
water ~ sufficient to cover the peppers White vinegar ~ sufficient to make
a paste Salt to taste Place peppers in a small bowl and cover with hot
water; let soak for 10 to 15 minutes; drain well and place peppers and 4
tablespoons of vinegar in a blender; blend into a rough paste, adding as
much vinegar as necessary to achieve a paste like consistency and to permit
the blades to turn easily; add the salt and mix well; transfer the mixture
to a previously sterilized jar and cap tightly; must be refrigerated.
Yield: about One half cup.

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