Spicy Chicken with Chili Paste and Peanuts

If you can't find chestnut flour, cornstarch will do.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes




: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Set aside.

Cut chicken into 1-inch chunks.

In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick or fork. Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes.

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. Set aside.
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. Set aside.

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.

Serves 4

Calories per serving: 380
Fat per serving: 19.6g
"Note: calorie and fat counts do not include the peanut oil - some will be absorbed when frying


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