1-1/2 cups roasted peanuts
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon granulated sugar
2 tablespoons dry sherry
2 egg whites, lightly beaten
2 whole chicken breasts, boned and thinly sliced
2-1/2 cups peanut oil
Drop peanuts into a blender a few at a time; chop to a meal
like consistency. Pour chopped peanuts on to a plate or platter and set aside.
Combine cornstarch, salt and sugar; add sherry and mix. Stir
into the lightly beaten egg whites.
Dip chicken slices into the sherry-egg mixture to coat; then
roll in peanuts.
Pre-heat oil to 375° F. Drop about 8 or 10
chicken slices into the hot oil at a time.
Fry 2 to 3 minutes turning until all sides are golden brown.
Drain on paper towels. Serve hot as appetizers. May be served plain or with a
sweet and soul sauce. Makes about 30.
Last Updated ( Mar 20, 2012 at 10:56 AM )