Szechwan Spicy Tangerine Chicken

This time of year our tangerine tree is BOOMING! So I am always looking for creative ways to use them. This on is tasty! *You can substitute oranges if you don't have tangerines coming out your ears like we do.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

Directions

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.