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1
Preparation: Trim ends off green onions and cut light green and white part into 1 inch sections.
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2
Mix all other sauce ingredients in 2-quart saucepan.
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3
Reserve.
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4
Pull skin off breasts, then pull chicken meat from bones.
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5
Slice meat into 1 inch strips, then crosswise to make 1 inch chunks.
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6
In bowl large enough to hold chicken, add egg white to water chestnut flour.
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7
Beat mixture with a single chopstick (not an egg beater or whisk).
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8
Stir chicken pieces into egg mixture to coat thoroughly.
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9
Marinate 5 minutes.
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10
Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
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11
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat.
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12
Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat.
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13
Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag.
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14
Reserve.
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15
Turn up heat slightly for chicken.
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16
Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes.
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17
Deep-fry coated chicken chunks until golden brown.
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18
Deep-fry no more than 8 chunks at a time.
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19
Use long chopsticks or spatula to keep pieces separate while they are frying.
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20
Remove with long chopsticks or slotted spoon.
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21
Reserve.
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22
Sauce: While deep-frying chicken, heat sauce to simmer.
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23
Add green onions & peanuts about a minute before serving.
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24
At the last minute, add chicken pieces to sauce, mix quickly & serve.
