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 chicken breasts, skinned and boned
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 slicesin egg mixture, then roll in peanuts to coat. Cook 3 or 4 Chicken Bites at a time in deepfryer until desired browness is reached (about 2 minutes), turning once. Remove from oil,and drain on absorbent paper. Repeat until all Bites are cooked. May be served withpeach sauce.
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