Kung Pao Chicken

Kung Pao Chicken
4 servings

4 cups water
2 cups rice
2 tablespoons oil
1 garlic clove, minced
1/4 cup peanuts
1 bell pepper, sliced
1 onion, sliced
1/2 cup soy sauce
1 cup water
2 teaspoons rice vinegar
2 teaspoon sesame oil
2 teaspoon hot chili sauce
1 teaspoon red pepper flakes
1 tablespoon cornstarch
2 tablespoons water
2 chicken breasts, diced
2 eggs, whisked thoroughly
1 cup flour
1 tablespoon cornstarch
oil for frying

Bring 4 cups water and rice to a boil.  Reduce heat and simmer for 20 minutes. Meanwhile, saute garlic, peanuts, pepper and onion in oil until peanuts and garlic have browned and pepper and onion are tender.  Combine soy sauce, water, rice vinegar, sesame oil, chili sauce, and pepper flakes.  Combine cornstarch with water until smooth and add to soy sauce mixture. Pour into pan; stir. Bring to a boil and stir until thickened; keep warm.  In a separate sauce pan heat oil for frying.  Mix flour with cornstarch.  Coat chicken in egg and then toss in flour mixture until coated.  Fry chicken in two batches.  Drain chicken and add to warm sauce and mix well.  Serve chicken over cooked rice and enjoy!

Linked to Gooseberry Patch Recipe Roundup.