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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 skinless boneless chicken breast

  3. 6 hot red chili peppers -- crushed

  4. 1 1/2 cups cornstarch

  5. 3/8 cup orange rind -- minced

  6. 3 tablespoons ginger -- minced

  7. 1 cup peanuts -- fried and chopped

  8. **BATTER**

  9. 3 egg

  10. 3/4 cup beer

  11. 3/8 cup soy sauce

  12. 1 1/2 teaspoons salt

  13. 3/4 cup flour

  14. 3/4 cup cornstarch

  15. 1 1/2 teaspoons baking powder

  16. 3/8 teaspoon pepper

  17. **SEASONING SAUCE**

  18. 1 1/8 cups sugar

  19. 1/2 cup cider vinegar

  20. 7/8 cup soy sauce

  21. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. Skin and bone the chicken. Cut into 1-1/2" x 2" strips.

  2. Mix batter. Add chicken, tossing lightly to coat.

  3. Cover and chill for 1/2 hour.

  4. Mix seasoning sauce. Coat each piece of chicken well with cornstarch.

  5. Arrange chicken on well-floured wax paper.

  6. 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.

  7. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown.

  8. Drain again and keep hot in oven.

  9. Heat 2 tablespoons oil in wok over medium heat; fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds.

  10. . 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).

  11. . Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top.

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