1/2 chicken
3 hot red peppers
8 garlic cloves
1 tbsp. soy sauce
1 tbsp. cornstarch paste
1 tbsp. wine
1/2 tbsp. vinegar
1/2 tsp. sesame oil
2 c. oil

Procedure:

1. Remove all bones from chicken, cut into 3 inch x 2/3 inch pieces. Marinate with soy sauce and cornstarch paste for 20 minutes.

2. Remove the seeds from hot red peppers. Cut into cubes. Slice the garlic cloves.

3. Heat the wok until very hot, add 2 cups oil. When the oil reaches 450 degrees, fry the chicken until the meat turns white. Drain.

4. In 2 tablespoons oil, quickly stir-fry garlic and red pepper. Add chicken, stir-fry for 10 seconds. Pour in the seasoning sauce and mix thoroughly. Sprinkle vinegar and sesame oil on top and serve immediately.

Note: This is a typical Hunan dish, the specialty of the chicken is tender and smells very good.