Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole Chicken Breasts 1 Orange Rind, Minced
2 Hot Peppers (Or More) 1 tb Ginger, Minced
Crushed 1/3 c Fried Peanuts, Chopped
1/2 c Cornstarch

---------------------------BATTER--------------------------------
1 Egg 1/4 c Flour
1/4 c Beer 1/4 c Cornstarch
2 tb Soy Sauce 1/2 ts Baking Powder
1/2 ts Salt 1 ds Pepper

----------------------SEASONING SAUCE---------------------------
6 tb Sugar 5 tb Soy Sauce
3 tb Cider Vinegar 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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