For the Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock
and cornstarch until the cornstarch has fully dissolved. Stir in all the remaining
sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and
simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes.
For the egg white-cornstarch mixture: In a mixing bowl, use a small whisk to
stir together the egg whites, cornstarch and salt until thoroughly blended; take
care, however not to beat them into a froth. Set aside.
For the pasta: Bring a large pot of salted water to a rapid boil. Add the pasta
and cook until al dente (8 to 9 minutes)
Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil
for about 1 minute. Add the chicken pieces to the egg white cornstarch mixture and
toss to coat them. Taking great care to avoid splattering, add the coated chicken
to the pan and cook like a solid pancake until the egg mixture sets; then using
a large spatula, carefully flip the chicken pieces over together and, with a wooden
spoon, gently separate the pieces.
Carefully stir the Chinese peppers and roasted peanuts into the pan. As soon
as they darken in color, after no more than 1 minute, stir in the garlic and scallions.
Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao
sauce and toss and stir to coat the ingredients.
When the pasta is ready, drain it well and in a large mixing bowl, toss it thoroughly
with the sauce.
Serve family style.
Posted by LladyRusty at Recipe Goldmine on 2/28/2002, 10:43 pm
Source: WXIA 11, Atlanta - Air date: 7/6/99 - 11alive.com - From: California