Szechwan Spicy Tangerine Chicken

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, sliced thin
• 1 teaspoon cornstarch
• 2/3 cup chopped onion
• 4 green onions, cut into 1-inch lengths
• 5 dried chilies, minced
• 2 teaspoons szechwan pepper, roasted and ground
• 2 teaspoons minced fresh ginger
• 2 tablespoons fresh tangerine juice
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 3/4 teaspoon sugar
• 3/4 teaspoon szechwan chili paste with garlic
• 2 cups vegetable oil
• 2 tablespoons tangerine peel, cut into strips
• 1 teaspoon vinegar
• 1 teaspoon sesame oil

Directions

1. 1

   Combine chicken and cornstarch. Set aside.

2. 2

   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.

3. 3

   Heat oil in wok (or large pan) to 225*F (110*C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.

4. 4

   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.