Chicken Chunks With Peanuts In Spicy Sauce

Servings: 4
Ingredients:

1/2 c  Peanuts; raw
3 c  Peanut Oil
2 ea whole chicken breasts at roo
1 ea large egg white
1 1/2 T  water chestnut flour
---------------------------SAUCE---------------------------
4 ea green onions
2 ea large cloves garlic
1 T  minced ginger root
1/2 c  chicken stock
1/2 T  sesame oil
1/2 T  Chinese red vingear
1/2 T  dark soy sauce
1 1/2 t  chili paste with garlic
1 T  dry sherry
1 ea pinch sugar
1 ea cornstarch paste

Preparation: Trim ends off green
onions and cut light green and white part into 1′
sections. Mix all other sauce ingredients in 2-quart
saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from
bones. Slice meat into 1′ strips, then crosswise to
make 1′ chunks. In bowl large enough to hold chicken,
add egg white to water chestnut flour. Beat mixture
with a single chopstick (not an egg beater or whisk).
Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut
flour gives a lighter crust than cornstarch, though
the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to
medium heat (you’ll need more oil for deep-fryer).
Fry peanuts until they are a light tan color; if a
test peanut browns quickly, turn down heat. Remove
peanuts with strainer or slotted spoon; drain on paper
towel or paper bag. Reserve.
Turn up heat slightly for chicken. Test a chunk
first: chicken should raise to surface immediately and
brown in about 2 minutes. Deep-fry coated chicken
chunks until golden brown. Deep-fry no more than 8
chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove
with long chopsticks or slotted spoon. Reserve. Sauce:
While deep-frying chicken, heat sauce to simmer. Add
green onions and peanuts about a minute before serving.
At the last minute, add chicken pieces to sauce, mix
quickly and serve.

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