Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)

1. 1

   Preparation: Trim ends off green onions and cut light green and white part into 1 inch sections.

2. 2

   Mix all other sauce ingredients in 2-quart saucepan.

3. 3

   Reserve.

4. 4

   Pull skin off breasts, then pull chicken meat from bones.

5. 5

   Slice meat into 1 inch strips, then crosswise to make 1 inch chunks.

6. 6

   In bowl large enough to hold chicken, add egg white to water chestnut flour.

7. 7

   Beat mixture with a single chopstick (not an egg beater or whisk).

8. 8

   Stir chicken pieces into egg mixture to coat thoroughly.

9. 9

   Marinate 5 minutes.

10. 10

    Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.

11. 11

    Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat.

12. 12

    Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat.

13. 13

    Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag.

14. 14

    Reserve.

15. 15

    Turn up heat slightly for chicken.

16. 16

    Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes.

17. 17

    Deep-fry coated chicken chunks until golden brown.

18. 18

    Deep-fry no more than 8 chunks at a time.

19. 19

    Use long chopsticks or spatula to keep pieces separate while they are frying.

20. 20

    Remove with long chopsticks or slotted spoon.

21. 21

    Reserve.

22. 22

    Sauce: While deep-frying chicken, heat sauce to simmer.

23. 23

    Add green onions & peanuts about a minute before serving.

24. 24

    At the last minute, add chicken pieces to sauce, mix quickly & serve.

* Per serving · 4 servings · Values may vary.