Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Raw peanuts 1 tb Minced ginger root
3 c Peanut oil 1/2 c Chicken stock
2 Whole chicken breasts at 1/2 tb Sesame oil
-room temp. 1/2 tb Chinese red vingear
1 lg Egg white 1/2 tb Dark soy sauce
1 1/2 tb Water chestnut flour 1 1/2 ts (level) chili paste with
SAUCE: -garlic
4 Green onions 1 tb Dry sherry
2 lg Cloves garlic 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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