Chinese Chicken Chunks with Peanuts in Spicy Sauce
whole, at room temperature
water chestnut flour
scallions, spring or green onions
soy sauce, dark
chili and garlic paste
in a paste
Preparation: 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.
Pull skin off breasts, then pull chicken meat from bones.
Slice meat into 1 inch strips, then crosswise to make 1 inch 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.
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.
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.