INGREDIENTS

INSTRUCTIONS

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.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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