Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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