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.

From: A Taste Of Columbus" Volume III, Favorite recipes from leading Central Ohio Restaurants
Posted By: Rec.Food.Recipes
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