3/4 lb Boneless chicken breast
2 tsp Dark soy sauce
2 tsp Rice wine or dry sherry
1 tsp Ginger root, minced
1 tsp Cornstarch
1 tsp Sesame oil
1/3 cup Peanut oil
2 Dried red chiles halve lengthwise
1 tbsp Orange peel, coarse chop
1/2 tsp Fine ground roasted sichuan peppercorns (optional)
2 tsp Dark soy sauce
1/4 tsp Salt
1 tsp Sugar
1/2 tsp Sesame oil
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This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken.
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
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