Szechwan Spicy Tangerine Chicken
A richly flavored and spicy Szechwan (Sichuan) dish served over a bed of fresh Chinese noodles, cellophane noodles or a thin egg noodle.
1 1/2 pounds boneless, skinless chicken breasts, cubed or sliced thin
1 teaspoon cornstarch
2/3 cup chopped onion
4 green onions, cut into 1-inch lengths
5 dried chile peppers, minced
2 teaspoons Szechwan peppercorns, roasted and ground*
2 teaspoons minced fresh ginger
2 tablespoons fresh tangerine juice or orange juice
2 tablespoons dark soy sauce
1 tablespoon hoisin sauce*
3/4 teaspoon granulated sugar
3/4 teaspoon Szechwan chile paste with garlic*
2 cups vegetable oil
2 tablespoons tangerine peel or orange peel cut into strips
1 teaspoon vinegar
1 teaspoon sesame oil*
- Combine chicken and cornstarch. Set aside.
- Combine onions in a small bowl. Combine chile peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chile paste in another bowl, and mix well. Set all 3 bowls aside.
- Heat oil in wok to until hot. Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.
- Heat oil until very hot. Add chile 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.
Makes 4 to 6 servings.
*Available in major grocery stores, as well as Asian specialty markets.