Szechwan Spicy Tangerine Chicken

• 1 1/2 lbs boneless skinless chicken breasts, sliced thin
• 1 teaspoon cornstarch
• 2/3 cup chopped onion
• 4 green onions, cut into 1-inch lengths
• 5 dried chilies, minced
• 2 teaspoons szechwan pepper, roasted and ground
• 2 teaspoons minced fresh ginger
• 2 tablespoons fresh tangerine juice
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 3/4 teaspoon sugar
• 3/4 teaspoon szechwan chili paste with garlic
• 2 cups vegetable oil
• 2 tablespoons tangerine 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 (or large pan) to 225*F (110*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.

chicken breasts, cornstarch, onion, green onions, chilies, pepper, fresh ginger, tangerine juice, soy sauce, hoisin sauce, sugar, szechwan chili paste with garlic, vegetable oil, tangerine peel, vinegar, sesame oil

Taken from www.food.com/recipe/szechwan-spicy-tangerine-chicken-276736 (may not work)