Recipe - Kung Pao (Chicken Chunks With Peanuts In Spicy Sauce)

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

Deepfrying: Heat cooking oil in wok or deepfryer to medium heat (you'll
need more oil for deepfryer). 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. Deepfry coated
chicken chunks until golden brown. Deepfry 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 deepfrying 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip