Chinese: chicken chunks with peanuts in spicy sauce
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Chinese: chicken chunks with peanuts in spicy sauce
  Chinese    Chicken    Spicy    Nuts    Sauces  
Last updated 6/12/2012 12:53:31 AM. Recipe ID 15348. Report a problem with this recipe.
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      Title: Chinese: chicken chunks with peanuts in spicy sauce
 Categories: Main dish, Chicken, Nuts, Chinese
      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

      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
      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 15348 (Apr 03, 2005)

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