Ingredients
- 4 green onions
- 2 chicken breasts at roo (whole)
- 2 garlic (cloves)
- 1 egg (white)
- 1 sections
- 1 cornstarch paste
- 1/2 chinese vingear (red)
- 1,900 ml saucepan
- 700 ml peanut oil
- 100 gr peanuts
- 120 ml chicken stock
- 7 ml water chestnut flour
- 5 ml dry sherry
- 4 gr chili paste with garlic
- 2 ml sesame oil
- 2 ml dark soy sauce
- 2 gr ginger root (minced)
- 1 gr sugar
meat from bones. Slice meat into 3 cm strips, then crosswise to make 3 cm 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.