2 Whole Chicken Breasts 2 Hot Peppers (Or More) -Crushed 1/2 c Cornstarch 1 Orange Rind, Minced 1 tb Ginger, Minced 1/3 c Fried Peanuts, Chopped
BATTER:
1 Egg 1/4 c Beer 2 tb Soy Sauce 1/2 ts Salt 1/4 c Flour 1/4 c Cornstarch 1/2 ts Baking Powder 1 ds Pepper
SEASONING SAUCE:
6 tb Sugar 3 tb Cider Vinegar 5 tb Soy Sauce 1 ts Cornstarch Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.