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  Recipe Home » Poultry » CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE
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  CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 179
Ingredients:
1/2 C. raw peanuts
3 C. peanut oil
2 whole chicken breasts at room temperature
1 large egg white
1-1/2 Tbls. water chestnut flour
Sauce:
4 green onions
2 large cloves garlic
1 Tbls. minced ginger root
1/2 C. chicken stock
1/2 Tbls. sesame oil
1/2 Tbls. chinese red vinegar
1/2 Tbls. dark soy sauce
1-1/2 tsp. (level) chili paste with garlic
1 Tbls. dry sherry
1 pinch sugar
cornstarch paste
Instructions:
Trim ends off green onions and cut light green and white part into 1-inch sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, pull chicken meat from bones. Slice meat into 1inch strips, then crosswise to make 1inch 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 for 5 minutes. Heat cooking oil in wok or deep-fryer to medium heat. 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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