This is a Szechuan recipe
Serves 2 to 3
Ingredients:
12 oz. chicken, without bones
Marinade:
1 tsp. minced ginger
1 scallion, finely chopped
1 tsp. soy sauce
1 tsp. rice wine
1/2 tsp. cornstarch
8 dried chilies
1 tsp. crushed Sichuan peppercorns
1 inch square of orange peel, soaked and cut into shreds
Seasoning sauce:
2 tsps. Sugar
1 tsp. black vinegar
1 tsp. soy sauce
1tsp. sesame oil
Oil for deep frying
Directions:
1. Cut the chicken into bite-sized pieces and marinate for 30 minutes. Then deep fry in hot oil for 4 minutes. Drain well.
2. Heat a wok with 1 1/2 tbsp. oil. Stir fry the chilies, crushed peppercorns and shredded orange peel for about 1 minute over a moderate heat, until the chilis start to swell.
3. Add the chicken pieces and continue stir frying for another minute.
4. Lift from the heat and pour in the seasoning sauce.
5. Mix well and sprinkle with sesame oil before serving.
