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Ingredientes
- 1/2 c. Raw peanuts
- 3 c. Peanut oil
- 2 x Whole chicken breasts
- 1 x Large egg white
- 1 1/2 Tbsp. Water chestnut flour
- 4 x Green onions
- 2 x Large cloves garlic
- 1 Tbsp. Chopped ginger root
- 1/2 c. Chicken stock
- 1/2 Tbsp. Sesame oil
- 1/2 Tbsp. Chinese red vingear
- 1/2 Tbsp. Dark soy sauce
- 1 1/2 tsp Chili paste with garlic
- 1 Tbsp. Dry sherry
- 1 x Healthy pinch sugar
- 1 Tbsp. Cornstarch paste
Direcciones
- Bring chicken breasts to room temperature before beginning recipe -BE- CAREFUL!! With hot chicken to prevent food poisoning.
- Preparation: Trimends off green onions and cut light green and white part into 1" sections.
- Mix all remaining sauce ingredients in 2-qt 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 sufficient to hold chicken, add in egg white to water chestnut flour. Beat mix with a single chopstick (not an egg beater or possibly whisk). Stir chicken pcs into egg mix to coat thoroughly. Marinate 5 min.
- Note: water chestnut flourgives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat veg. oil in wok or possibly deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts till they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or possibly slotted spoon; drain on paper towel or possibly paper bag.
- Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 min. Deep-fry coated chicken chunks till golden. Deep-fry no more than 8 chunks at a time. Use long chopsticks or possibly spatula to keep pcs separate while they are frying. Remove with long chopsticks or possibly slotted spoon. Reserve.
- Sauce: While deep-frying chicken, heat sauce to simmer. Add in green onions & peanuts about a minute before serving. At the last minute, add in chicken pcs to sauce, mix quickly & serve.
- Serves 4 -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 1707 | |
| Calories from Fat 1592 | 93% |
| Total Fat 180.43g | 226% |
| Saturated Fat 31.12g | 124% |
| Trans Fat 0.08g | |
| Cholesterol 97mg | 32% |
| Sodium 243mg | 10% |
| Potassium 401mg | 11% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.02g | 1% |
| Protein 21.66g | 35% |
