Airman Anderson's Chicken

• Vegetable oil, for frying
• 8 boneless skinless chicken thighs
• 2 eggs 2 teaspoons cayenne pepper Salt and freshly ground black pepper 1 cup all-purpose flour 1/4 cup cornstarch
• 1 orange, zested
• 1 1/2 cups orange juice 1/3 cup dark brown sugar 6 tablespoons butter
• 2 teaspoons hot pepper flakes 1 1/2 tablespoons Worcestershire sauce Stormy Rice, recipe follows
• In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
• 2 tablespoons vegetable oil 2 cloves garlic, minced 1 cup white rice, rinsed
• 2 cups chicken broth 1/4 cup slightly crushed peanuts
• 2 scallions, chopped
• Salt and freshly ground black pepper

1. Line a sheet tray with a wire cooling rack.
2. Slice chicken into 2-inch pieces.
3. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste.
4. In a paper bag, shake together salt, pepper, flour and cornstarch.
5. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat.
6. Set on a wire rack and let sit 10 minutes.
7. While chicken is resting, prepare sauce.
8. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce.
9. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes.
10. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes.
11. Transfer to the saute pan with the sauce and toss until evenly coated.
12. Remove to a serving platter and serve on Stormy Rice.
13. In a medium saucepan, heat oil over medium-high heat.
14. Add garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks.
15. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer.
16. Cover and cook for 15 minutes.
17. Remove from heat and let sit covered another 5 minutes.
18. Stir in the peanuts, scallions, and salt and pepper, to taste.
19. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.

vegetable oil, chicken thighs, eggs, orange, orange juice, hot pepper, thermometer, vegetable oil, chicken broth, scallions, salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/airman-andersons-chicken-recipe.html (may not work)