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.