: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients
in 2-quart saucepan.
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.
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.
Calories per serving: 380
Fat per serving: 19.6g
"Note: calorie and fat counts do not include the peanut oil - some will be absorbed when frying