General Tso's Chicken III

• 34 lb boneless chicken breast
• 2 teaspoons dark soy sauce
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 1 teaspoon gingerroot, Finely chopped
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 13 cup peanut oil
• 2 dried red chilies, cut in half lengthwise
• 1 tablespoon orange rind, Coarsely chopped or 2 teaspoons dried citrus peel, Soaked and coarsely chopped
• 12 teaspoon roasted sichuan peppercorn, Finely ground
• 2 teaspoons dark soy sauce
• 14 teaspoon salt
• 1 teaspoon sugar
• 12 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 tsp sesame oil.
3. Mix well, let mixture marinate for about 20 minutes.
4. Heat the oil in a wok or large skillet until i t 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 tsp.
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 breast, soy sauce, rice wine, gingerroot, cornstarch, sesame oil, peanut oil, red chilies, orange rind, sichuan peppercorn, soy sauce, salt, sugar, sesame oil

Taken from www.food.com/recipe/general-tsos-chicken-iii-3657 (may not work)