Chinese Chicken Chunks with Peanuts in Spicy Sauce

Directions

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.

Reserve.

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.

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.