sorry, left off the last part of the recipe, here is the entire recipe...

Kung Pao Chicken
Serves 4
Kung Pao chicken is a classic example of Szechuan cuisine. The tender, almost fluffy, texture of the chicken comes from a technique known as "velveting" in which the meat is marinated in a cornstarch mixture and then briefly precooked before it is added to the dish.
Sauce:
2 tablespoons Japanese soy sauce
2 tablespoons Chinese Shaoxing rice wine* (or dry sherry)
2 tablespoons unseasoned rice vinegar
3 tablespoons hoisin sauce**
2 teaspoons toasted sesame oil
Chicken:
1 1/2 tablespoons cornstarch
1 large egg white, lightly beaten
1 1/2 tablespoons Japanese soy sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
6 whole green onions, trimmed
3 tablespoons peanut oil, for stir-frying
2 teaspoons crushed red pepper flakes, or to taste
1 tablespoon peeled and finely grated fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water
1/2 cup unsalted roasted peanuts (skinless)
Whisk together the sauce ingredients; set aside until needed.

Whisk together the cornstarch, egg white and soy sauce; toss with the chicken cubes and
marinate, refrigerated, for 30 minutes.

Very thinly slice the green onions, keeping the green tops and white bottoms separate from
one another; divide the sliced green tops in half, then set aside until needed.

Place a wok over high heat; add the oil and heat through. Toss in the pepper flakes, ginger,
garlic and the sliced white bottoms of the green onions; stir-fry until the aroma is released, about 30 seconds. Lift the chicken out of the marinade and add to the wok; stir-fry until golden brown, about 1 to 2 minutes. (Note: This process of marinating the chicken in the cornstarch mixture and then pre-cooking briefly in oil is called velveting due to the velvety texture it gives the chicken.)

Add the reserved sauce and bring to the boil. Whisk together the cornstarch and water; stir into the pan, then continue cooking until the sauce thickens and becomes glossy. Add the peanuts and half of the green onion tops, and toss to combine. Garnish with the remaining green onions tops, and serve immediately.

Tips and Techniques

* Shaoxing wine is available at your local Asian market. Dry sherry is an excellent substitute.
** Hoisin sauce is available at your local Asian market and in the ethnic/international section of many grocery stores. If unable to find locally, visit ethnicgrocer.com.