---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY
  Categories: Main dish, Nuts, Chinese, Ethnic, 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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