Prep 0 mins
Cook 0 mins
- 1⁄2 cup peanuts (raw)
- 3 cups peanut oil
- 2 chicken breasts
- 1 large egg white
- 1 1⁄2 tablespoons water chestnut flour
- 4 green onions
- 2 cloves garlic
- 1 tablespoon gingerroot, minced
- 1⁄2 cup chicken stock
- 1⁄2 tablespoon sesame oil
- 1⁄2 tablespoon Chinese red vinegar
- 1⁄2 tablespoon dark soy sauce
- 1 1⁄2 teaspoons chili paste with garlic
- 1 tablespoon dry sherry
- 1 pinch sugar
- 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.
- 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.
- Turn up heat slightly for chicken.
- Test a chunk first: chicken should raise to surface immediately &amp; 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.
- Sauce: While deep-frying chicken, heat sauce to simmer.
- Add green onions & peanuts about a minute before serving.
- At the last minute, add chicken pieces to sauce, mix quickly & serve.