Chicken Macadamia – Liquor

6 Chicken breast halves;

– boneless 2 Eggs

1/2 c Flour

1/4 c Cornstarch

1 tb Ginger; finely chopped

1 md Onion; grated

1/2 ts Pepper

2 tb Peanut oil

2 tb Brandy

2 tb Soy sauce

6 tb Brown sugar

3 tb Soy sauce

1 1/2 tb Cornstarch

1/2 c Vinegar

3/4 c Water; cold

Mix the following in a blender:eggs, flour, cornstarch, ginger, onion, pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken pieces in the batter for 20 minutes. Meanwhile, combine the brown sugar, 3 tbls soy sauce, cornstarch, vinegar and water, in a saucepan. Simmer over low heat for 15 minutes. Deep fry the chicken pieces in peanut oil at 350~ for 8-10 minutes or until done. Drain. Place the

chicken over rice. Spoon the sauce over the chicken and rice. Top with chopped macadamia nuts.