1 ea Chicken Breast

MARINADE 1 tb Soy Sauce

1 ts Cornstarch

SAUCE 1 tb White Vinegar

1 tb Soy Sauce

1 tb Dry Sherry

1/2 ts Sugar

1/2 ts Salt

1 ts Cornstarch

1 x Vegetable Oil for

blanching 3 ea Dried Red Chili Pods

SEASONINGS 1 ea Green Onion (white part)

1/2 ts Ginger, fresh, minced

1 ea Garlic Clove, minced

2 ts Sesame Oil

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir fry for about 30 seconds until browned. Return chicken and add seasonings, stir frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. Converted by MMCONV vers. 1.50