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Ingredients:

  • 1 1/2 cup roasted peanuts
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon granulated sugar
  • 2 tablespoon dry sherry
  • 2 egg whites, lightly beaten
  • 2 whole chicken breasts, boned and thinly sliced
  • 2 1/2 cup peanut oil

Directions:

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. Preheat oil to 375 degrees F. Drop about 8 to 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. Makes about 30. Shrimp may be used in lieu of chicken.

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