| 1 | Skin and bone the chicken. |
| 2 | Cut into 1-? x 2" strips. |
| 3 | Mix batter. |
| 4 | Add chicken, tossing lightly to coat. |
| 5 | Cover and chill for ?hour. |
| 6 | Mix seasoning sauce. |
| 7 | Coat each piece of chicken well with cornstarch. |
| 8 | Arrange chicken on well-floured wax paper. |
| 9 | Heat 2-3" of oil in a pan until very hot. |
| 10 | Fry chicken for 30 seconds. |
| 11 | Drain well on a cookie sheet covered with paper towels. |
| 12 | Reheat oil over high heat until very hot. |
| 13 | Refry chicken until crispy and golden brown. |
| 14 | Drain again and keep hot in oven. |
| 15 | Heat 2 tablespoons oil in wok over medium heat. |
| 16 | Fry orange rind until golden brown. |
| 17 | Add chili and ginger, stir-frying 20 seconds. |
| 18 | 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). |
| 19 | Add fried chicken, tossing to coat well. |
| 20 | Sprinkle chopped peanuts on top. |
