Chicken with Peanuts in Spicy Sauce
1/2 cup peanuts, raw
3 cups peanut oil
2 whole chicken breasts, room temperature
1 large egg white
1 1/2 tablespoons water chestnut flour
4 green onions
2 large clov garlic
1 tablespoon minced fresh ginger
1/2 cup chicken stock
1/2 tablespoon sesame oil
1/2 teaspoon Chinese red vinegar
1/2 tablespoon dark soy sauce
1 1/2 teaspoons chili paste with garlic
1 tablespoon dry sherry
1 pinch sugar
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.