How to make
Cut the chicken into pieces the size of a fingernail. Mix with starch and egg white in a small bowl. Shake the bowl so they well to the chicken and set them aside. Combine the ingredients for the sauce and leave them aside.
Heat the peanut oil in a wok or deep skillet over moderately high heat. Add the chicken and dried chili peppers and sauté, while stirring constantly, for about 4 minutes. Remove the chicken with a slotted spoon and drain on paper towels.
Add more oil to the pan (if necessary). While stirring constantly, fry the onions, pepper, carrots and paprika for 30 seconds. Add the mushrooms and fry for 1 more minute.
Add chicken and fry, stirring for 1 minute. Pour in the sauce and cook until warm and thickened. Add peanuts and stir. Kung pow chicken is served on a bed of rice.
