Chicken Chunks with Peanuts in Spicy Sauce

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READY IN: 7mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 & 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 & peanuts about a minute before serving.
  • At the last minute, add chicken pieces to sauce, mix quickly & serve.
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