MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Chicken Chunks with Peanuts in Spicy Sauce (Kung Pao)
  Categories: Chinese, Poultry
       Yield: 6 servings
  
     1/2 c  Raw peanuts
       3 c  Peanut oil
       2    Whole chicken breasts at
            -room temp.
       1 lg Egg white
   1 1/2 tb Water chestnut flour
            SAUCE:
       4    Green onions
       2 lg Cloves garlic
       1 tb Minced ginger root
     1/2 c  Chicken stock
     1/2 tb Sesame oil
     1/2 tb Chinese red vingear
     1/2 tb Dark soy sauce
   1 1/2 ts (level) chili paste with
            -garlic
       1 tb 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
   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 & 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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