Gung Bao Chicken

500g skinless, boneless chicken breast halves - cut into chunks
2 tbs white wine
2 tbs soy sauce
2 tbs sesame oil, divided
2 tbs cornstarch, dissolved in 2 tablespoons water
30g hot chili paste
1 tsp distilled white vinegar
2 tsp brown sugar
4 green onions, chopped
1 tbs chopped garlic
1 can water chestnuts
120g chopped peanuts 

How to cook:

To Make Marinade:

1.        Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

2.        Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce:

1.        In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts.

2.        In a medium skillet, heat sauce slowly until aromatic.

3.        Meanwhile, remove chicken from marinade and sauté in a large skillet until meat is white and juices run clear.

4.         When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens.

Chili Tsao's Chicken

½ cup cornstarch
¼ cup water
1½ tsp minced garlic
1½ tsp minced fresh ginger root
¾ cup white sugar
¼ cup soy sauce
¼ cup white wine vinegar
½ cup hot chicken broth
1 tsp MSG
1,5kg skinless, boneless chicken breast halves, cut into bite size pieces
½ cup soy sauce
1 tsp ground white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16 chili peppers, sun-dried

How to cook:

To Make Sauce:

1.        In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together.

2.        Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and MSG and stir all together until sugar dissolves.

3.        Refrigerate until needed.

To Prepare Chicken:

1.        In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper.

2.        Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated.

3.        Add oil to help separate chicken pieces.

4.        Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.

To Make Mixture:

1.        Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chili peppers and stir-fry briefly.

2.        Remove sauce from refrigerator and stir. Add sauce to wok.

3.        Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

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