Recipe: Chicken with Orange Peel, also for Scott

Scott,

This is why I think your fav. dish is Szechuan style... Here is a rec. of that
orange chicken. (I can't spare my uncle's coz he said no... Sorry...)

regards,
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Chicken with Orange Peel
Serves 4 - 6

1 2-pound fryer or 2 chicken breasts, boned and skinned, cut into 1 inch pieces
1/4 teaspoon salt
2 tablespoons dark soy sauce
1 tablespoon cornstarch
4 cups oil for deep frying
2 tablespoons sesame seed oil
2 tablespoons preserved orange peel or fresh dried orange rind,* cut into chunks
1 tablespoon scallion, chopped fine
1 tablespoon ginger, chopped fine
2 whole dried red chili peppers, cut into quarters
4 1/2 teaspoons sherry
1 teaspoon red wine vinegar
3/4 tablespoon sugar

Directions:

Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch.

Heat oil to boiling. Deep fry chicken 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili
peppers 1 minute. Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar.
Then add chicken. Stir fry 2 minutes. Remove to platter. Serve hot.* Put orange rind into 250 degree oven 1 hour or more, until dried.

May be prepared in advance. May be frozen.

(*Note: This recipe is reprinted courtesy of Sylvia Schulman).