Search
by Ingredient

Chinese: Chicken Chunks with Peanuts in Spicy Sauce

StarStarStarStarStar

Your rating

Recipe

 

Yield

6 servings

Prep

30 min

Cook

30 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ cup peanuts
raw
Camera
3 cups peanut oil
Camera
2 each chicken breasts
at room temp.
Camera
1 each egg whites
large
* Camera
1 ½ tablespoons water chestnut flour
*
sauce
4 each scallions, spring or green onions
Camera
2 cloves garlic
large
Camera
1 tablespoon ginger root
minced
Camera
½ cup chicken broth
Camera
½ tablespoon sesame oil
Camera
½ tablespoon vinegar
chinese red
Camera
½ tablespoon soy sauce, dark
Camera
1 ½ teaspoons thai chili paste
with garlic
Camera
1 tablespoon sherry
dry
Camera
1 pinch sugar
* Camera

Ingredients

Amount Measure Ingredient Features
118 ml peanuts
raw
Camera
7.1E+2 ml peanut oil
Camera
2 each chicken breasts
at room temp.
Camera
1 each egg whites
large
* Camera
23 ml water chestnut flour
*
sauce
4 each scallions, spring or green onions
Camera
2 cloves garlic
large
Camera
15 ml ginger root
minced
Camera
118 ml chicken broth
Camera
7.5 ml sesame oil
Camera
7.5 ml vinegar
chinese red
Camera
7.5 ml soy sauce, dark
Camera
7.5 ml thai chili paste
with garlic
Camera
15 ml sherry
dry
Camera
1 pinch sugar
* Camera

Directions

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 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.

Reserve.

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 109795% from fat
 % Daily Value *
Total Fat 116g 179%
Saturated Fat 20g 98%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 153mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 26g
Vitamin A 2% Vitamin C 5%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe