Yield: 2 servings
|2 \N||Whole Chicken Breasts|
|2 \N||Hot Peppers (Or More)|
|2 tablespoons||Soy Sauce|
|3 tablespoons||Cider Vinegar|
|1 \N||Orange Rind, Minced|
|1 tablespoon||Ginger, Minced|
|⅓ cup||Fried Peanuts, Chopped|
|½ teaspoon||Baking Powder|
|5 tablespoons||Soy 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.