Start off by grating the garlic and ginger, once both are grated throw it on the chicken with some salt and thoroughly mix it in so all the chicken can be seasoned with it. Let that marinate for about an hour or overnight.
For the dredge, into a large bowl mix in the ap flour, corn start or potato starch, along with your seasonings, mix it thoroughly with a whisk. Separate half of that mixture into another bowl and pour in enough water to mix a runny pancake batter, you’re going to have to pour it in gradually.
Now take your chicken, toss it in your flour mixture, dust off excess flour, then toss them into your wet mixture and shake off excess batter, then once again toss back into your flour and coat it thoroughly. Once they’re all coated, fry them up at 320 degrees for about 6 minutes, then take them out and raise the temperature from the oil to 365 degrees and fry for another 5-6 minutes.
For the sauce, into a pan melt 1/2 a stick of butter and mix in a solid amount of the orange pepper seasonings. Brush it or with a spoon spread it on the chicken and you’re all done.
