Search Ingredients A-Z Restaurants Utilities Recipesbox
Food, Cooking, Recipes
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
|
|
|
|
Directions: 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 min
ute before
serving. At the last minute, add chicken pieces to sauce, mix
quickly
&
serve. From: Terri Woltmon Date: 04-15-94
(20:09) Number: 208 From
| Ingredients:
1/2 Cup(s) raw peanuts
144 Teaspoon(s) peanut oil
2 whole chicken breasts at room temp.
1 large egg white
1 1/2 Tablespoon(s) water chestnut flour
4 green onions
-1 large cloves garlic
1 Tablespoon(s) minced ginger root
1/2 Cup(s) chicken stock
1 1/2 Teaspoon(s) sesame oil
1/2 Tablespoon(s) chinese red vingear
1/2 Tablespoon(s) dark soy sauce
1 1/2 Teaspoon(s) (level) chili paste with garlic
-1 |
|
|
|
Check some related to Chicken Chunks with Peanuts in Spicy Sauce ( Kung Pao ) videos
Similar recipes:
|
Grilled chicken breasts au poivre Take breast off the bone. Add bone and chopped leg pieces to a large
saucepan and brown. Deglaze with white wine and cover w...
Cantonese sweet & sour chicken Cut the chicken into 1-inch pieces. Combine the cornstarch, soy
sauce and ginger; stir in the chicken. Let stand for 15 min...
Arkansas bbq sauce (small) aluminum, store in glass.
...
Devilishly good roasted chicken 1. Rinse chicken pieces well and remove any excess fat. Place chicken in bowl and toss with onion slices and garlic.
2. In ...
Chicken & mushroom stroganoff In a large non stick pan, melt butter over high heat. Place flour in
pie pan; add chicken and turn to coat well. Place chic...
Spicy mexican tortilla stacks Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies,
onion and green pepper. Lay one tortilla a...
Aioli sauce In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly un...
Mexican-style chicken Pat the chicken dry using paper towels.
Heat the oil in a skillet and saute the onions until tender. Stir in the
olives, tom...
Chicken fajitas 1 Preheat broiler. Remove skin from chicken breasts and halve them. Place
chicken on broiler-pan rack. Rub chicken with oil...
Brick chicken Marinate chicken in lemon juice, garlic, olive oil, pepper.
Bake 500F covered with bricks. Roast 30 minutes.
...
Murgh kebab (chicken kebab) Kebabs of all types, sizes, & shapes are standard in Afghan cooking
for both Jews & Muslims. They are easily ass...
Grilled lemon-herb marinated chicken Put chicken in a large bowl with remaining ingredients and salt to taste
and turn chickens to coat. Marinate chickens, cover...
Chicken athena Saute chicken breasts, 4 at a time, in butter in a large skillet a few
minutes on each side, until they feel firm to the ...
Roast stuffed chicken Preheat oven to 325F degrees. Mix hot water and
butter in large bowl until margarine is melted.
Add stuffing mix; stir ...
Broiled salmon fillets with fennel sauce 1. Preheat the broiler. 2. Carefully inspect the fish to determine if
any bones remain. Using a pair of pliers, carefull...
Grilled pesto-stuffed chicken with lemon butter Run fingers between skin and flesh of breast to make a pocket, being careful not to tear or remove skin. Stuff 1 tablespoon ...
Spicy chick peas & spinach Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large
pot and simmer until the vegetables are soft...
Chicken broccoli orientale In 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry
half the chicken until browned, stirring occasional...
All-in-one chicken Preheat oven to 350 F. Wash the potatoes but do not peel. Cut in quarters.
Wash carrots and cut into 2 inch chunks. Peel ...
Chicken ranchero Combine all ingredients except zucchini, salt and black pepper in a 4
quart pot. Cover and simmer 45 minutes. Add zucchini an...
Pineapple-lemon chicken Preperation: Pound each chicken breast half to flatten. Place chicken
in a bowl and add salt, pepper, and sherry; stir to...
Sweet 'n sour chicken dinner In crockpot place carrots, green pepper, and onion. Top with chicken breasts. Pour sweet-sour sauce and pineapple chunks over...
Chicken gorky Brown chicken in butter with the chopped onions. Pour
heated vodka over the chicken
&
onions. Add the
garlic, salt, peppe...
Rosemary-scented chicken and potatoes Cut potatoes into 1/2-inch pieces and finely chop garlic. In a bowl stir together potatoes, half of garlic, half of rosemary,...
Leftover turkey or chicken hash La fricasee fatuguee
Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add
thinly sliced onion and ...
Teriyaki grilling sauce Put soy in a small bowl. whisk in ground mustard, ginger, garlic and onion.
add molasses and stir well. finally, add oli...
Hungarian chicken paprikas In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes. Add chicken,paprika, black pepper,water,parsley. ...
Skinless vertical roaster chicken Wash chicken thoroughly and dry with paper towels. Rub chicken all over
with lemon juice, including the cavity. Sprinkl...
Tequila chicken with tomatillo sauce *Wear rubber gloves when slicing and seeding peppers. Mix marinade
ingredients in a plastic food bag. Add chicken and close ...
Chicken with garlic and lemon Place the chicken pieces in a shallow dish. Mix all the marinade ingredients and cover the chicken. Leave, covered overnight ...
Bbq sauce for smokies Combine ingredients and pour over 1 pound smokies and simmer in
kettle. You can use 1 pound of hot dogs cut into pieces ...
Hot & spicy chicken soft tacos Recommended Fillings
&
Wrapper: Flour Tortillas, Cheddar Cheese,
Tomatoes Lettuce, Onion, Salsa. Preparation: In glass or...
Brisket with bbq sauce 1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2....
Strobridge meat sauce 1. Sautee onion and garlic in oil in a pot for ~5 minutes till soft. Begin browning ground beef in a separate pan.
2. Reduce ...
Green beans served with italian tomato sauce Combine all ingredients except green beans. Cover and simmer 15
minutes; uncover last few minutes and allow to simmer...
Mexicali oven chicken In a bowl combine the cornmeal, flour, oregano, and chili powder; place
cornmeal mixture on a sheet of waxed paper. Set a...
Hot 'n' spicy chicken wings with blue cheese dip Here's an easy version of the tangy chicken wings that have captivated
people all over the country. To make them ho...
Barbecued chicken and corn bread stuffing 1. Mix water, margarine, paprika and celery. Add stuffing. Mix lightly.
Spoon into 2 qt. shallow baking dish. Arrange chi...
10 minute szechuan chicken Cut chicken *(these are 1/2 breasts, as you buy them in the market)
into 1 1/2 inch cubes. Lightly toss with cornstarch in ba...
Chicken in red wine Preheat oven to 350. Place chicken in casserole, top with onions and
mushrooms. Combine remaining ingredients, pour over...
|
Loading...
|
|
::