Serving Size: 8-10
Ingredients:
1 1/2 cups finely chopped roasted shelled Virginia type peanuts
1/4 cup cornstarch
1/2 teaspoon sugar
1/4 teaspoon powdered ginger
2 tablespoons lemon juice
2 egg whites, lightly beaten
2 whole boneless and skinless chicken breasts
Oil for frying
Directions:
- Put chopped peanuts in a 9-inch pie plate.
- In a small bowl, combine cornstarch, sugar, and ginger. Blend in lemon juice and egg whites.
- Cut chicken into thin slices. Dip slices in egg mixture, then roll in peanuts to coat.
- Heat oil in deep fryer. Cook 3 or 4 chicken pieces at a time until desired browness is reached (about 2 minutes), turning once. Remove from oil, and drain on absorbent paper. Repeat until all pieces are cooked. Serve with your favorite dipping sauce.
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