2 - 2 1/2 lbs. boneless chicken breasts, skinned

BATTER:

2 eggs
1/2 c. flour
1/4 c. cornstarch
1 tbsp. finely chopped fresh ginger
1 med. onion, grated
1/2 tsp. black pepper
2 tbsp. peanut oil
2 tbsp. brandy
2 tbsp. soy sauce
Salt to taste
Peanut oil

SAUCE:

6 tbsp. brown sugar
3 tbsp. soy sauce
1 1/2 tbsp. cornstarch
1/2 c. vinegar
3/4 c. cold water
Chopped macadamia nuts (garnish)

Cut each chicken breast in 6 pieces. Mix the batter ingredients in a blender. Marinate the chicken pieces in the batter for 20 minutes. Meanwhile, combine the sauce ingredients and simmer over low heat for 15 minutes. Deep fry the chicken pieces in peanut oil at 350 degrees for 8 to 10 minutes or until done; drain. Place the chicken over rice. Spoon on the sauce and top with macadamia nuts. Serves 8 to 10. Variation: Try this with Fried Rice.