Ingredients Jump to Instructions ↓

  1. 3/4 pound boneless chicken breast

  2. 2 teaspoons rice wine -- or dry sherry

  3. 1 teaspoon ginger root -- minced

  4. 1 teaspoon cornstarch

  5. 1 teaspoon sesame oil

  6. 1/3 cup peanut oil

  7. 2 dried red chiles -- halve lengthwise

  8. 1 tablespoon orange peel -- coarse chop

  9. 1/2 teaspoon fine ground roasted Sichuan -- peppercorns --

  10. 2 teaspoons dark soy sauce

  11. 1/4 teaspoon salt

  12. 1 teaspoon sugar

  13. 1/2 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. Preparation : 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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