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