Deep Fried Walnut Chicken
|Chicken breasts||1 1⁄2 Pound, boned and skinned (3 In Number)|
|Rice wine||2 Tablespoon|
|Fresh ginger root slice||3 (Size Of A Quarter)|
|Salt||1 1⁄2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Walnuts||2 Cup (32 tbs)|
|Egg||1 , slightly beaten|
|Cornstarch||1 Cup (16 tbs)|
|Peanut oil||6 Cup (96 tbs) (For Deep Frying)|
Cut chicken into 1" chunks.
Pour rice wine into a large bowl. Flatten green onions and ginger root with the flat side of a cleaver and add to bowl. Add salt, sesame oil, and pepper. Mix well.
Add chicken to bowl, toss to coat well, and let marinate for at least 30 minutes.
Blanch the walnuts in a pot of boiling water for 15 seconds. Drain and pat dry with paper towels. Chop fine.
Remove the green onions and ginger from the marinating chicken. Add the beaten egg and toss to coat the chicken evenly. Remove chicken from marinade, dredge in cornstarch and roll in the walnuts to coat.
Pour peanut oil into a wok or deep fryer and heat to 350°. Brown the chicken pieces in batches for about 2 minutes, or until light brown on all sides. Remove and drain on paper towels.
When all the chicken has been browned, heat the oil to 400° and add the chicken all at once. Fry for 1-2 minutes, until deep golden brown and heated through. Drain on paper towels. Arrange chicken pieces on a platter, ring with cooked rice and steamed broccoli. Serve immediately.