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Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
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Recipes > Hot And Spicy > Chicken Chunks With Peanuts In Spicy Sauce (kung Pao)
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The Gourmet Kitchen offers an extensive recipe collection including Hot And Spicy recipes. Use The Gourmet Kitchen and you'll never run out of recipe ideas again! Below is a recipe for Chicken Chunks With Peanuts In Spicy Sauce (kung Pao)...enjoy!
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| Ingredients | | | 1/2 | cup | peanuts, raw | | | 3 | cup | oil, peanut | | | 2 | each | chicken, breasts | | | 1 | each | egg, white | | | 1 1/2 | tablespoon | water chestnut flour | | | | | | | | | | ---SAUCE--- | | | 4 | each | onions, green | | | 2 | each | garlic, cloves | | | 1 | tablespoon | ginger, root, minced | | | 1/2 | cup | stock, chicken | | | 1/2 | tablespoon | oil, sesame | | | 1/2 | tablespoon | vinegar, chinese, red | | | 1/2 | tablespoon | soy sauce, dark | | | 1 1/2 | teaspoon | chili paste, with garlic | | | 1 | tablespoon | sherry, dry | | | 1 | | sugar, pinch | | | 1 | | cornstarch, paste | | | | | |
Directions:
| Preparation: Trim ends off green onions and cut light green and white part into 1 inch 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 inch strips, then crosswise to make 1 inch 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. 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. 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 & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
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