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Chinese Tangerine Chicken

List of Ingredients




Chinese Tangerine Chicken

2 boneless, skinless chicken breasts, 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 fresh tangerine rind, see note
1 tablespoon scallion, chopped fine
1 tablespoon ginger, chopped fine
2 whole dried red chili peppers, cut into quarters
41/2 teaspoons sherry
1 teaspoon red wine vinegar
3/4 tablespoon sugar

Note: Put tangerine rind into 250 degree oven 1 hour or more, until
dried. Cut into chunks.

Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch.

Heat oil to boiling. Deep fry chicken 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry tangerine 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.

May be prepared in advance. May be frozen.

Recipe