This recipe is for a dish called chicken chunks with peanuts in spicy sauce. It is a dish made with chicken, peanuts, and a spicy sauce. The sauce is made with a variety of spices, including chili pepper, garlic, and ginger. The chicken is cooked in the sauce until it is tender and the sauce is thickened. The dish is served over rice or noodles.
SAUCE:4 ea green onions1/2 tb dark soy sauce2 ea large cloves garlic1 1/2 ts chili paste with garlic1 tb minced ginger root1 tb dry sherry1/2 cchicken stock1 ea pinch sugar1/2 tb sesame oil1 tb cornstarch paste1/2 tb Chinese red vingear Bring chicken breasts to room temperature before beginning recipe -BE-CAREFUL!! With warm chicken to prevent food poisoning.
Preparation:Trim ends off green onions and cut light green and whitepart into 1 sections.
Mix all other sauce ingredients in 2-quartsaucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones.
Slice meatinto 1 strips, then crosswise to make 1 chunks.
In bowl largeenough to hold chicken, add egg white to water chestnut flour.
Beatmixture with a single chopstick (not an egg beater or whisk).
Stirchicken pieces into egg mixture to coat thoroughly.
Marinate 5minutes.
Note: water chestnut flour gives a lighter crust thancornstarch, though the latter may be substituted.
Deep-frying:Heatcooking oil in wok or deep-fryer to medium heat (you'll need more oilfor deep-fryer).
Fry peanuts until they are a light tan color; if atest peanut browns quickly, turn down heat.
Remove peanuts withstrainer 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
Deep-fry coated chicken chunks until golden brown.
Deep-fryno more than 8 chunks at a time.
Use long chopsticks or spatula tokeep pieces separate while they are frying.
Remove with longchopsticks or slotted spoon.
Reserve.
Sauce:While deep-frying chicken, heat sauce to simmer.
Add greenonions
At the last minute,add chicken pieces to sauce, mix quickly
Serves 4~ .