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Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)

Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao) is built on Raw Peanuts, Peanut Oil, Whole Chicken Breasts, Egg White, and Waterchestnut Flour Sauce. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 3 cup
• 2
• 1
• 1 1/2 tbsp
• 4
• 2
• 1 tbsp
• 1/2 cup
• 1/2 tbsp
• 1/2 tbsp
• 1/2 tbsp
• 1 1/2 tsp
• 1 tbsp
• 1 pt

Method (preview)

1. 1

   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.

2. 2

   In bowl large enough to hold chicken, add egg white to water chestnut flour.

3. 3

   Beat mixture with a single chopstick (not an egg beater or whisk).

4. 4

   Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes.

5. 5

   Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat.

6. 6

   Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat.

7. 7

   Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve.

8. 8

   Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes.

9. 9

   Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time.

10. 10

    Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve.

11. 11

    Nutr. Assoc.: 0