Kung Pao Chicken

For something different, I made Kung Pao Chicken from Yan Kit Martin's cookbook - Chinese Cooking: Step-by-Step Technigues. I generally stuck to the recipe with a few exceptions.
1) I used three milder dried red peppers (seeds removed) we grew in our garden rather than the three red chili peppers the recipe recommended.

2) I used one teaspoon of the Chili paste rather than one to two tablespoons of chili paste as recommended. We don't mind spicy food in my house, but straight out heat is too much for us.

The final product was tasty. It was spicy enough to give our mouths a tingle, but no so spicy that we were all reaching for the water and sweating as we ate. I need to cook the chicken a about two-three minutes more next time as the texture wasn't quite what one daughter likes. The chicken was cooked enough to be safe as we are all still here, but good to remember for next time.

Also for next time, wear some type of latex gloves when handling the hot peppers. This will stop my eyes from tearing up when I rub them with my fingers. It will also avoid your friend thinking you are crying over your beer at the local restaurant.