Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Whole Chicken Breasts |
| 2 \N | Hot Peppers (Or More) |
| \N \N | Crushed |
| ½ cup | Cornstarch |
| 1 \N | Egg |
| ¼ cup | Beer |
| 2 tablespoons | Soy Sauce |
| ½ teaspoon | Salt |
| 6 tablespoons | Sugar |
| 3 tablespoons | Cider Vinegar |
| 1 \N | Orange Rind, Minced |
| 1 tablespoon | Ginger, Minced |
| ⅓ cup | Fried Peanuts, Chopped |
| ¼ cup | Flour |
| ¼ cup | Cornstarch |
| ½ teaspoon | Baking Powder |
| 1 dash | Pepper |
| 5 tablespoons | Soy Sauce |
| 1 teaspoon | Cornstarch |
BATTER
SEASONING SAUCE
Skin and bone the chicken. Cut into 1-½" x 2" strips. Mix batter.
Add chicken, tossing lightly to coat. Cover and chill for ½ 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.