Szechwan Spicy Tangerine Chicken

Cooking with Bon Appétit: Poultry, 1984

30 minutes — 2 Servings

Ingredients

1 1⁄2	pound	chicken breasts (boned, skinned and cut into cubes or sliced thin)
1	teaspoon	cornstarch
2⁄3	cup	onion (diced)
4		green onions (cut into 1-inch lengths or smaller)
5		dried chili peppers (minced)
2	teaspoon	szechwan peppercorns (roasted and ground)
2	teaspoon	fresh ginger (minced)
2	tablespoon	fresh tangerine juice (or orange juice)
2	tablespoon	dark soy sauce
1	tablespoon	hoison sauce
3⁄4	teaspoon	sugar
3⁄4	teaspoon	szechwan chili paste with garlic
2	cup	oil
2	tablespoon	tangerine peel or orange peel (cut into strips)
1	teaspoon	vinegar
1	teaspoon	sesame oil

Instructions

Combine chicken and cornstarch. Set aside.

Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside.

Heat oil in wok to 225F. Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.

Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.