Like us on Facebook!
Spicy Chicken with Chili Paste and Peanuts
If you can't find chestnut flour, cornstarch will do.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1/2 cup raw peanuts
- 3 cups peanut oil
- 4 boneless chicken breast halves
- 1 large egg white
- 1 1/2 tablespoons water chestnut flour or cornstarch
Sauce
Ingredients:
- 4 green onions
- 2 large cloves garlic
- 1 tablespoon minced ginger root
- 1/2 cup chicken stock
- 1/2 tablespoon sesame oil
- 1/2 tablespoon Chinese red vinegar
- 1/2 tablespoon dark soy sauce
- 1 1/2 teaspoons chili paste with garlic
- 1 tablespoon dry sherry
- 1 pinch sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
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.
Set aside.
Cut chicken into 1-inch chunks.
In bowl large enough to hold chicken, add egg white to water chestnut
flour. Beat mixture with a single chopstick or fork. Stir chicken pieces into egg mixture to coat thoroughly.
Marinate 5 minutes.
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.
Set aside.
Turn up heat slightly for chicken. Test a chunk first: chicken
should raise to surface immediately and 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. Set aside.
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.