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Submitted by Chyrel.

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

1. Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch.
2. Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil.
3. 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.

Serves 4 to 6.