Mandarin Chicken

This is different from all the recipes I have come across that use mandarin oranges. No oranges here. Just a authentic Mandarin Chicken Dish. Hold back on the red chiles if you don't like heat. Serve with rice.

• Ready In: 55 mins
• Serves: 4

Ingredients

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

• Marinade

• 1⁄2 teaspoon sea salt
• 1  tablespoon light soy sauce
• 1  tablespoon rice wine or 1  tablespoon dry sherry
• 1 1⁄2 teaspoons cornstarch

Directions

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.