| 1 | Preparation: trim ends off green onions and cut light green and white part into 1" sections. |
| 2 | Mix all other sauce ingredients in 2-quart saucepan. |
| 3 | Reserve. |
| 4 | Pull skin off breasts, then pull chicken meat from bones. |
| 5 | Slice meat into 1" strips, then crosswise to make 1" chunks. |
| 6 | In bowl large enough to hold chicken, add egg white to water chestnut flour. |
| 7 | Beat mixture with a single chopstick (not an egg beater or whisk). |
| 8 | Stir chicken pieces into egg mixture to coat thoroughly. |
| 9 | Marinate 5 minutes. |
| 10 | Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. |
| 11 | Deep-frying: heat cooking oil in wok or deep-fryer to medium heat (you"ll need more oil for deep-fryer). |
| 12 | Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. |
| 13 | Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. |
| 14 | Reserve. |
| 15 | Turn up heat slightly for chicken. |
| 16 | Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. |
| 17 | Deep-fry coated chicken chunks until golden brown. |
| 18 | Deep-fry no more than 8 chunks at a time. |
| 19 | Use long chopsticks or spatula to keep pieces separate while they are frying. |
| 20 | Remove with long chopsticks or slotted spoon. |
| 21 | Reserve. |
| 22 | Sauce: while deep-frying chicken, heat sauce to simmer. |
| 23 | Add green onions & peanuts about a minute before serving. |
| 24 | At the last minute, add chicken pieces to sauce, mix quickly & serve. |
