I have two recipes in my files you can take a look at. Maybe the second one??? See if either of these comes close to what you want. I have one more but it doesn't have the pepper heat I think you are looking for. terry Kung Pao Chicken - Serves 6 Recipe By: Sharon Published in: rec.food.recipes Ingredients 1 chicken (about 2 lbs) or 1 lb of chicken breasts 8 dried red chili peppers 1/2 cup skinless roasted peanuts (unsalted) 1 slice ginger 1 garlic clove -- peeled and sliced 1 1/2 tablespoons cornstarch 1 1/2 tablespoons cold water 1 tablespoons soy sauce Sauce 2 tablespoons dark soy sauce 1 tablespoons dry sherry 1 tablespoons sugar 1 teaspoons cornstarch 1/2 teaspoons salt a few drops sesame oil 2 - 4 cups oil for deep-frying 3 1/2 tablespoons oil for stir-frying Instructions Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy sauce, cornstarch and water, Marinate the chicken for 30 minutes. While the chicken is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers. Cut into 1-inch chunks. Mix the sauce ingredients and set aside. Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool. Heat wok and add oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil. Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving. Recipe Notes A spicy Szechuan dish made with diced chicken, peanuts and chili peppers. It is named after a Kung Pao or court official. Exported from A Cook's Books -- Recipe management for Macintosh Kung Pao Chicken 1 Recipe By: Tamara Published in: Simply Spicy Ingredients 4 boneless skinless chicken breasts -- cut in 1/2-inch cubes 2 teaspoon fresh ginger -- minced 2 teaspoon fresh garlic -- minced 2 Whole green onions -- minced 10 Whole green onions -- cut into 1/2-inch pieces 3/4 cup peanut oil 6 chile peppers; whole and dried -- cut in half (or more) 1 cup peanuts (unsalted -- roasted) Sesame oil For the marinade: 2 eggs 1 teaspoon salt 2 tablespoon cornstarch 1-1/3 tablespoons peanut oil For the sauce: 1 teaspoon chile paste with garlic 3/8 cup water or chicken stock 2 tablespoon dry sherry or rice wine 2 teaspoon granulated sugar 1/4 cup soy sauce Instructions For the marinade: Combine eggs, salt, cornstarch and 1-1/3 tablespoons peanut oil; mix until smooth. Add chicken and set aside for 30 minutes. For the sauce: Combine chile paste, water or stock, sherry or wine, sugar and soy sauce. To a heated wok, add 1/2 cup peanut oil. When oil is hot, add marinated chicken and stir-fry about 2 minutes until it loses its pink color. Remove chicken and set aside in bowl. In the same wok, heat 1/4 cup peanut oil. Add peppers and stir-fry about 30 seconds until they turn black. Remove peppers. Add vegetables and stir-fry 30 seconds. Add sauce and stir until it comes to a boil. Return chicken to wok and stir-fry 1 minute to heat through. Add peanuts and stir-fry 1 minute. Remove from heat, stir in sesame oil, if desired, and serve immediately. Exported from A Cook's Books -- Recipe management for Macintosh http://www.terryanddave.com/Terry "My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me." Ruth Reichl