Mandarin Chicken

• 1 lb boneless chicken breast, diced into bite size pieces
• 2 cups peanut oil
• 2 dried red chilies, chopped
• 1 teaspoon szechuan peppercorns
• 12 cup unsalted peanuts
• 4 slices gingerroot, peeled and finely chopped
• 2 garlic cloves, thinly sliced
• 3 green onions, finely chopped
• 23 cup chicken stock
• 1 tablespoon light soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon rice vinegar
• 1 12 teaspoons cornstarch
• 12 teaspoon sea salt
• 1 tablespoon light soy sauce
• 1 tablespoon rice wine or 1 tablespoon dry sherry
• 1 12 teaspoons cornstarch

1. in a bowl mix together marinade ingredients, stir in chicken to coat well and let stand for 1 hour.
2. in a wok, heat oil until smoking, add chiles and peppercorns in a wire strainer and deep fry for 1 minute, drain on paper towels and set aside.
3. reheat oil and deep fry chicken 5 minutes, or until firm and cooked through, drain on paper towels and set aside.
4. add peanut in metal strainer and fry for a few second in oil until brown, drain on paper towels, set aside.
5. remove all but 3 tablespoons of oil from wok.
6. add ginger root, garlic, and green onions, stir fry for 30 seconds.
7. add chicken, chiles, and peppercorns stir fry for 3 minutes.
8. in a bowl mix together stock, soy sauce, sugar, rice vinegar, and cornstarch, stir into the wok along with the peanuts.
9. bring to a boil, stirring, then reduce heat and cook for 1 to 2 minutes.

chicken breast, peanut oil, red chilies, szechuan peppercorns, peanuts, gingerroot, garlic, green onions, chicken stock, soy sauce, brown sugar, rice vinegar, cornstarch, salt, soy sauce, rice wine, cornstarch

Taken from www.food.com/recipe/mandarin-chicken-361302 (may not work)