Chicken with Orange Peel Stir Fry
This recipe for Chicken with Orange Peel Stir-Fry was submitted by Chyrel.
1 (2-pound) fryer or 2 whole 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 scallions, 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
2 1/2 teaspoons granulated sugar
- Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch.
- Heat oil to boiling in wok. 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.
Makes 4 servings.