Chicken Chunks With Peanuts In Spicy Sauce (K
Ingredients
1/2 cup raw peanuts
3 cup peanut oil
2 whole chicken breasts at room temp.
1 large egg white
1 1/2 tbsp water chestnut flour
1 sauce:
4 green onions
2 large cloves garlic
1 tbsp minced ginger root
1/2 cup chicken stock
1/2 tbsp sesame oil
1/2 tbsp chinese red vingear
1/2 tbsp dark soy sauce
1 1/2 tsp (level) chili paste with garlic
1 tbsp dry sherry
1 pinch sugar
1 cornstarch paste
Preparation
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.
Servings: 6
|
Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
These Chicken Recipes are part of our collection of over 60,000 recipes.