A rich, spicy and complex Szechwan-style (or Sichuan) dish served over a bed of fresh Chinese noodles, cellophane noodles or a thin egg noodle such as vermicelli.

Szechwan Spicy Tangerine Chicken

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 chili 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 chili paste with garlic*

2 cups vegetable oil

2 tablespoons tangerine peel or orange peel cut into strips

1 teaspoon vinegar

1 teaspoon sesame oil*

1. Combine chicken and cornstarch. Set aside.
2. Combine onions in small bowl.. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside.
3. Heat oil in wok to 225°F (105°C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.
4. Heat oil until very hot. Add chili 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.

*Available in Asian Specialty Markets.