1/4 cup corn starch
2 t salt
1/2 t sugar
2-1/2 cups peanut oil
2 T dry sherry wine
2 egg whites, lightly beaten
2 whole chicken breasts cut in small pieces
Combine corn starch, salt and sugar. Add wine and mix. Stir into the lightly beaten egg whites. Dip chicken pieces into egg white mixture to coat and roll in peanuts. Drop 8 or ten pieces of chicken at a time into 375 degree oil. Fry 2 to 3 minutes turning until all sides are golden brown. Drain on paper towels. Serve hot. Chicken slices can be dipped ahead of time and kept in the refrigerator or freezer on a cookie sheet. To use as a main dish, make the slices twice as large and double the cooking time.
This is really good. The kids like to smother these with ranch and/or Frank's hot sauce.
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