Peanut Chicken 

Shauna Frandsen

An authentic Japanese recipe.

     

     2 eggs

     1/2 teaspoon salt

     3 to 4 tablespoons cornstarch

     8 boneless, skinless chicken breasts

     3 to 4 green onions, finely chopped

Break eggs into a shallow bowl.  Add salt and enough cornstarch to make a sticky dough (not too thick).  Add chicken, coating breasts with cornstarch mixture.  In a large skillet, cook chicken in hot oil until done in the middle and golden brown on both sides.  Slice chicken pieces diagonally.  Arrange on a platter and cover with sweet and sour sauce.  Garnish with peanuts and green onions.

Sweet and Sour Sauce

     1 clove garlic, minced

     1 teaspoon oil

     1/2 teaspoon salt

     2 cups water

     2 to 3 tablespoons cider vinegar

     1 cup sugar

     3/4 cup catsup

     

     1 to 2 tablespoons cornstarch

     1/4 cup cold water

Saute garlic in oil.  Add salt, 2 cups water, vinegar, sugar, and catsup.  Bring to a boil.  Thicken to desired consistency with paste made of cornstarch and cold water.

Serves 6 to 8