|
1. Heat 2 cups peanut oil to 400 degrees in wok, over high heat.
2. In a medium bowl, combine salt egg white and cornstarch. Toss chicken in mixture. Set aside.
3. In small bowl mix chili sauce, garlic, soy sauce, sherry, red wine vinegar, chicken broth, sugar, cornstarch, sesame oil. Set aside.
4. Deep fry chicken until golden brown. Remove chicken from wok, and drain on paper towels.
5. Deep fry peanuts to golden brown. Remove peanuts from wok.
6. Remove peanut oil carefully from wok, leaving 2 tablespoons.
7. Stir-fry red peppers until dark red.
8. Add green onions and garlic. Stir-fry 1 minute.
9. Add chicken back to wok. Stir-fry 1 minute.
10. Add sauce and stir fry until thoroughly heated.
11. Add peanuts. Toss with chicken.
12. Transfer to serving platter. Serve hot. |
