| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Main dish, Poultry, Chinese |
2 |
Servings |
INGREDIENTS
| 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 |
| 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 |
| 6 |
tb |
Sugar |
| 3 |
tb |
Cider vinegar |
| 5 |
tb |
Soy sauce |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
BATTER
SEASONING SAUCE
1.-4. 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. 4. Coat each piece of chicken well with cornstarch.
Arrange chicken on well-floured wax paper. 5. 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. 6. Reheat oil over high heat until very hot.
Refry chicken until crispy and golden brown. Drain again and keep hot in
oven. 7. 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.
From: Stephanie da Silva
A Message from our Provider:
“God is humble”