3/4 lb Boneless chicken breast 2 teaspoons Dark soy sauce 2 teaspoons Rice wine or dry sherry 1 teaspoons Finely chopped ginger root 1 teaspoons Cornstarch 1 teaspoons Sesame oil 1/3 cup Oil, preferably peanut 2 Dried red chiles cut in half lengthwise 1 tablespoons Chopped fresh orange peel OR 2 teaspoons dried citrus peel soaked & chopped 1/2 teaspoons Roasted Sichuan peppercorns finely ground 2 teaspoons Dark soy sauce 1/4 teaspoons Salt 1 teaspoons Sugar 1/2 teaspoons Sesame oilInstructions
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. Add toasted sesame seeds to make sesame chicken.