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Ingredients Jump to Instructions ↓

  1. 2 Chicken breasts

  2. 2 Hot peppers - (or more), crushed

  3. 1/2 cup 31g / 1.1oz Cornstarch

  4. 1 Orange rind - minced

  5. 1 tablespoon 15ml Ginger - minced

  6. 1/3 cup 48g / 1.7oz Fried peanuts - chopped Batter

  7. 1 Egg

  8. 1/4 cup 59ml Beer

  9. 2 tablespoons 30ml Soy sauce

  10. 1/2 teaspoon 2 1/2ml Salt

  11. 1/4 cup 15g / 1/2oz Flour

  12. 1/4 cup 15g / 1/2oz Cornstarch

  13. 1/2 teaspoon 2 1/2ml Baking powder

  14. 1 Pepper Seasoning Sauce

  15. 6 tablespoons 90ml Sugar

  16. 3 tablespoons 45ml Cider vinegar

  17. 5 tablespoons 75ml Soy sauce

  18. 1 teaspoon 5ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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.

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