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General Tso's Chicken

2 whole chicken breasts
2+ hot peppers, crushed
1/2 cup cornstarch
1 orange rind, minced
1 tbsp ginger, minced
1/3 cup fried peanuts, chopped

6 tablespoons sugar
3 tablespoons cider vinegar
5 tablespoons soy sauce
1 teaspoon cornstarch

1 egg
1/4 cup beer
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 cup flour
1/4 cup cornstarch
1/2 teaspoon baking powder
dash pepper

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 together sugar, vinegar, soy and cornstarch.

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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