Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp.
1 lg Egg white
1 1/2 tb Water chestnut flour

---------------------------SAUCE--------------------------------
4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic
1 tb Dry sherry
1 pn Sugar

CORNSTARCH PASTE 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.

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