1.-4. 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. 4. Coat each piece of chicken well with
cornstarch. Arrange chicken on well-floured wax paper.
5. 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. 6. Reheat oil over high
heat until very hot. Refry chicken until crispy and
golden brown. Drain again and keep hot in oven. 7.
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.
