Chinese: chicken chunks with peanuts in spicy
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Chinese: chicken chunks with peanuts in spicy
  Chinese    Chicken    Spicy    Nuts    Poultry  
Last updated 6/12/2012 12:53:28 AM. Recipe ID 15279. Report a problem with this recipe.
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      Title: Chinese: chicken chunks with peanuts in spicy
 Categories: Main dish, Nuts, Chinese, Ethnic, Poultry
      Yield: 6 Servings
 
    1/2 c  Raw peanuts
      3 c  Peanut oil
      2    Whole chicken breasts at
           -room temp.
      1 lg Egg white
  1 1/2 tb Water chestnut flour
           SAUCE:
      4    Green onions
      2 lg Cloves garlic
      1 tb Minced ginger root
    1/2 c  Chicken stock
    1/2 tb Sesame oil
    1/2 tb Chinese red vingear
    1/2 tb Dark soy sauce
  1 1/2 ts (level) chili paste with
           -garlic
      1 tb Dry sherry
      1 pn 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. 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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Recipe ID 15279 (Apr 03, 2005)

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