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Ingredients: 1/2 Cup(s) Raw peanuts 3 Cup(s) Peanut oil 2 Whole chicken breasts 1 large Egg white 1 1/2 Tablespoon(s) Water chestnut flour 4 Green onions 2 large Cloves garlic 1 Tablespoon(s) Minced ginger root 1/2 Cup(s) Chicken stock 1/2 Tablespoon(s) Sesame oil 1/2 Tablespoon(s) Chinese red vingear 1/2 Tablespoon(s) Dark soy sauce 1 1/2 Teaspoon(s) Chili paste 1 Tablespoon(s) Dry sherry 1 Pinch(s) Sugar 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 minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.
Check some related videos Similar recipes: Easy baked chicken Spray 2-qt. baking dish with food release; arrange chicken, bone side down, in dish. Sprinkle with garlic powder and pepper. Bake at 375 F. for 30 min. Combine soup and water, spoon over chicken. Bake 30 min. or until chicken is no longer pink and juic Hot pot lemon chicken Combine sauce ingredients and set aside. Heat wok or frying pan with oil and ginger over high heat. Add chicken, stirring continuously for 1 1/2 to 2 minutes. Add lemon, green onion and sauce mixture. Stir for another 1 1/2 to 2 minutes. Trnasfer Chinese fried rice 1. Heat 1 tsp. of oil in large non-stick skillet or wok until hot. 2. Add egg product. 3. Cook for 2 minutes. 4. Flip over and cook other side for 1 minute. 5. Remove to cutting board. 6. Slice into thin slivers. 7. Heat 1 tsp. oil in non-stick skillet. 8 Fat-free fudge sauce In a medium saucepan, combine the cocoa and the coffee or water. Beat with a whisk until the cocoa is smooth and all the lumps have dissolved. Whisk in the condensed milk, corn syrup and raspberry vinegar. Heat over low heat until warm, stirr Sauteed chicken in puff pastry Melt butter in a heavy saucepan. Saute chicken breasts 3 to 5 minutes on each side, until done. Cook on low heat to prevent browning. Remove chicken and set aside. Add flour and cook 3 to 5 minutes to form a roux. Add chicken broth slowly and stir Chicken almond casserole Combine all ingredients except crumbs. Mix well. Place in large casserole or 7x11 pan. Refrigerate overnight. Top w/ crumbs. Bake at 350 F for 1 hour Chicken breasts with rice Have the butcher bone and cut each breast in to halves. Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3 to 4 minutes. Stir in rice, parsley, and pi Ranch chicken 1. Crush corn flakes in a ziploc bag with a rolling pin. 2. Mix with cheese and ranch mix and put in a shallow bowl. 3. Wash and dry chicken. 4. Beat egg in a bowl. 5. Dredge each breast in egg wash, then through dry mix. 6. Bake in uncovered, greased bak Lemon chicken asparagus In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the ch Lentil pasta sauce Saute Onions and Garlic till golden and then add all the ingredients and let come to a boil and then low heat till lentils are cooked thru and sauce will thicken.. you might have to add a little more water..serve this over capellini and with Chicken noodle yogurt soup Pour oil into soup pot; add onion and cook for 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil and carrots. Cover and bring to a boil; reduce heat and simmer for 30 minutes. Stir in noodles and cook, uncovered, Marinated ginger chicken NOTE: When making this recipe, it tastes much better if you find sources ~-------------------------------------------------------------------------- Cut chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In sm Ya alfredo sauce 1. Melt butter in saucepan over medium heat. 2. Add heavy cream, stirring constantly 3. Stir in salt, nutmeg, and cheeses. 4. Stir until melted, then add egg yolk. 5. Simmer 3-5 minutes. Chinese noodles with pork Saute pork in vegetable oil until no longer pink. Add to cooked pasta. Combine all other ingredients and toss with pasta. Barbecued chicken (tandoori murgh) Remove the skin and all visible fat from the chicken pieces. (I often have the butcher skin the chicken.) Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside. Cut onion into 4-5 pieces. I Chicken tarragon Brown chicken on both sides in hot oil in large skillet. Move chicken to side of skillet. Add mushrooms and onion; cook and stir until tender but not browned. Mix soup, water, wine, tarragon and pepper; add to skillet. Bring to a boil. Reduce heat; cov Italian chicken dinner In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Aidells lemon chicken sausage pasta While pasta is cooking to al dente in salted boiling water, saute sausage in oil for 4-6 min. until heated through. Add tomatoes, lemon juice, basil, and parsley. Drain pasta and toss with mixture until well coated. Season with salt and pepper a Grilled chicken dijonnais Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinade in frig 30 minutes. Meanwhile combine vinegar and wine in heavy small sauce pan and boil over medium high he Chicken tamale pie Prepare muffin mix as directed on package, adding 1/2 cup of the cheese with the mix. Set aside. (Do not bake.) Cook and stir chicken, soup, chilies, scallions, garlic and chili powder in a large saucepan until heated through. Spoon muffin mixture into a Asparagus with egg, garlic and lemon sauce * - stems peeled and fiberous ends removed. 1. Heat butter in saucepan over medium heat. Add garlic and saute gently 1 minute; remove pan from heat. Reserve and keep warm. 2. Place asparagus in saucepan over medium heat. Add enough water to Chicken coating mix Combine all ingredients in a small bowl and blend well. Spoon mixture into a small airtight container and label as Chicken Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/2 Cup of mix Oven-Fried Chicken: Combine 1 Country ham, virginia peanuts and black-eyed pea salad Put peas in a saucepan with 3 cups water and 1/4 ts salt. Simmer over medium-high heat until fully cooked but not mushy, 25-30 minutes. Drain. Rinse under cold water. Dry well. Whisk together 2 tb peanut oil, 1 tb vinegar and 1/4 ts peanut butt Chutney chicken In a 1-cup measure, micro-cook the 1/4 cup water, uncovered, on 100% power for 45 seconds or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 2 Ruby chicken Night before: Chop onions, thaw orange juice and chicken, measure spices. In the morning: Add ingredients to crockpot. Cook 8-10 hours, till done. Serve over hot cooked rice. This was one of Ann Sharpe's favorite recipes. Ann was Sylvia Steiger' Creamed chicken & biscuits Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken. Cut the chicken into 1/2-inch-wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foa Chicken and meatball stew To make meatballs: heat oven to 375 degrees. Grease a 13x9x2 pan. In a large bowl mix beef, pork, salt, chives, thyme, coriander, bread crumbs, and half and half until well blended. Form level tablespoonfuls into 1-inch balls. Arrange in prepared Broiled eel with ladolemono sauce Skin, wash, and dry the eel or have it skinned by the fishmonger. Cut into pieces, then squeeze a lemon over the eel and allow to stand for 15 minutes. Brush the eel with oil, season lightly with salt and pepper and grill or broil on all sides un Pork chops with orange sauce Mix the wine, orange zest and juice with the chopped onion and thyme. Baste the pork chops and place in a shallow dish, covered and refrigerated for at least 12 hours, turning from time to time. Drain and either grill or barbecue the chops. Place on hot s Peachy honey mustard chicken Heat oil in 12-inch skillet. Add chicken; brown on both sides over high heat; drain off fat. In small bowl blend reserved peach liquid with mustard and honey. Pour over chicken; cover, reduce heat and simmer 10 minutes or until cooked through. A pale, clear sauce Not to start a sauce war, but this is just my take on the basic sauce scene based on reading many cook books (written before and after Escoffier), and just some rule of thumb ideas that seem to work for me. Melt butter and mix with flour with a fo Chicken teriyaki 1. Blend soy suace, vinegar, garlic powder, sugar and ginger in a large bowl. Cut chicken into thin strips about 2 inches long. Place in bowl. 2. Toss chicken until coated with marinade. Marinate in refrigerator for 10 minutes. 3. Drain chicken; dis Chicken and barley salad Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain if necessary; cool. Toss barley with rem Chinese almond cookies #1 Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixt resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and p Veal and asparagus stew in lemon sauce In a large, heavy pot or dutch oven, heat the oil over medium heat. Put in the sausage and cook it for 3-4 minutes, breaking the meat apart with a fork. Add the leeks, garlic carrots, and celery along with a pinch of sal t and pepper. Cook, stirring of Chicken amandine PREHEAT OVEN to 425F. In a 12-inch oven-proof skillet, heat the olive oil over high heat on top of the stove. Add the chicken and brown on both sides. Add the almonds and cook, stirring, 5 more minutes. Add the chicken stock and lemon juice. Sprin Jeera chicken Partially grind the coriander seeds Heat oil in non-stick pan. Add cumin seeds and onions. Fry gently for 2-3 minutes. Add chillies, garlic and ginger and stir well. Add chicken turmeric and salt. Fry gently for 5 minutes until the chicken turns a yell Chicken curry salad Poach the chicken breasts. Once cooled, cut into 1/2" cubes. Chop green onion and celery. Combine all 3 ingredients with a little bit of mayonnaise (just enough so that the salad stays together). Add the Major Grey's Mango Chutney and mix toget Chili stuffed chicken Make a horizontal cut across each chicken breast to make a pocket. In a small bowl, mix the chilies, cheese, garlic, and chili powder. Divide the cheese mixture into four equal portions and place one portion in each chicken breast pocket; secure the chic Spicy pumpkin cake with chocolate chunks PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Po Aioli sauce (spain) This sauce is used to accompany hot or cold fish dishes. Crush garlic in press or mortar. Add oil gradually, beating in until a thick heavy paste is formed. Add salt and egg yolks. Continue beating. Add juice of lemon slowly while beating. yiel Baked chicken salad from oster kitchen center Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set Five spice baked chicken Place first four ingredients on foil with dull side down. Place chicken breast on top. Mix together remaining ingredients and pour over breast. Bake at 375 degrees for 45 to 50 minutes. Broiled leg of lamb with gold sauce Boned leg of lamb will probably be a rather compact piece of meat with large pocket. With sharp knife, cut down through thinnest side of pocket & spread leg flat, fat side down, in large shallow baking dish. Mix oil, grapefruit concentrate, sa Spicy dip for vegetables Place raisins in small bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked raisins. Cover and blend at high Picante' red sauce *To roast pepper, hold over a gas burner or put under the broiler, rotating the pepper until it is charred black. Place in a paper bag and seal. This will allow the pepper to sweat. Peel off the charred skin and run under cold water. Seed and c 15 minute ginger-chicken noodle soup Cook noodles as package directs. Drain and set aside. Meanwhile, in 2 quart saucepan over High heat, bring broth to boil. Reduce heat to Medium-Low. Mix in chicken, mushrooms, ginger and soy sauce. Simmer for 3 minutes. Mix in noodles, onions and Chicken in red wine Preheat oven to 350. Place chicken in casserole, top with onions and mushrooms. Combine remaining ingredients, pour over chicken. cover and bake 1 hour. Remove and discard bay leaf before serving. Per serving: 36g protein, 10g fat, 5g carb., 41 Asparagus & chicken in black bean sauce Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; mas Roasted chicken breasts with cranberry port sauce To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact. It is a much more beautiful presentation and it keeps the chicken moist. Bones can be