Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Peanuts; raw 1 ea Large egg white
3 c Peanut Oil 1 1/2 T Water chestnut flour
2 ea Whole chicken breasts at roo

---------------------------SAUCE--------------------------------
4 ea Green onions 1/2 T Dark soy sauce
2 ea Large cloves garlic 1 1/2 t Chili paste with garlic
1 T Minced ginger root 1 T Dry sherry
1/2 c Chicken stock 1 ea Pinch sugar
1/2 T Sesame oil 1 ea Cornstarch paste
1/2 T Chinese red vingear

+++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++++ 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. 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. 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. Reserve. 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.
Reserve. Sauce:
While deep-frying chicken, heat sauce to simmer. Add green onions and
peanuts about a minute before serving.
At the last minute, add chicken pieces to sauce, mix quickly and serve.

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