General Tao's Chicken

• 3/4 pound chicken breasts boneless
• 2 teaspoons soy sauce, dark
• 2 teaspoon rice wine or sherry, dry
• 1 teaspoon ginger root finely chopped
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 13 cup peanut oil
• 2 Dried red chili peppers cut in half lengthwise
• 1 tablespoon orange zest fresh, coarsely chopped, or 2 ts soaked and coarsely chopped dried citrus peel
• 1/2 teaspoon sichuan peppercorns finely ground, roasted
• 2 teaspoons soy sauce, dark
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil

1. Cut chicken into thin slices, 2 inches long, cutting against the grain.
2. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 teaspoon sesame oil.
3. Mix well, let mixture marinate for about 20 minutes.
4. Heat the oil in a wok or large skillet until it is very hot.
5. Remove the chicken from the marinade with a slotted spoon.
6. Add it to the pan and stir-fry it for 2 minutes until it browns.
7. Remove it and leave to drain in a colander or sieve.
8. Pour off most of the oil, leaving about 2 ts.
9. Reheat the pan over a high heat and add the dried chilies.
10. Stir-fry them for 10 seconds, then return the chicken to the pan.
11. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
12. Serve immediately over white rice.

chicken breasts, soy sauce, rice wine, ginger root, cornstarch, sesame oil, peanut oil, red chili peppers, orange zest, ground, soy sauce, salt, sugar, sesame oil

Taken from recipeland.com/recipe/v/general-taos-chicken-47281 (may not work)