|The chicken and marinade:|
|Chicken thighs||2 Pound|
|The seasoning sauce:|
|Cornstarch/Water chestnut powder||1 Teaspoon|
|Dry sherry||3 Tablespoon|
|Dark soy sauce||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Chinese chicken stock||2 Tablespoon|
|Chili paste||1 Teaspoon|
|Chinese rice wine vinegar||1 Teaspoon|
|Red bell pepper||1 Medium|
|Tangerine peel/Chinese dried orange / 1 teaspoon grated fresh peel||3 , grated (Approximately 1 1/2 By 2 Inches)|
|Peanut oil||3 Cup (48 tbs) (For deep frying)|
|Minced fresh garlic||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Sesame oil||2 Teaspoon|
1) Take the skin off the chicken thighs and cut away the fat, if any. With the help of a chefs knife or a heavy cleaver, cut the chicken thighs crosswise through the bone into pieces measuring about 1 ½-inches each.
2) In a large bowl, combine together the marinade ingredients and add the pieces of chicken. Stir continuously for about a minute till the marinade is smoothened and the chicken pieces and evenly coated. Cover the bowl and place in the fridge till it is time to cook.
3) In a small bowl, combine together the seasoning sauce ingredients. Stir well to dissolve the water chestnut powder or the cornstarch.
4) Core and seed the red pepper and then cut it in half. Slice into squares of ¾-inch each. Cut each square further into 2 triangles.
5) Grasp the scallions together firmly and slice them into rounds of about ¼-inch each. Break the orange peel into ¼-inch pieces.
6) Line a baking sheet with several layers of paper towels.
7) Place a wok or Dutch oven over high heat and for about 1 minute, heat it. Pour in 3 cups of peanut oil and bring the heat down to medium. Heat the oil till it hits a temperature of 350 degrees on a deep-fat thermometer.
8) Once more stir the chicken in the marinade and raise the heat under the wok or Dutch oven to high. Add half of the chicken pieces and marinade to the oil, occasionally stirring so as to keep the chicken pieces from sticking together. Cook for about 5 minutes or till the chicken has turned light brown in color.
9) With the help of a long-handled slotted metal spoon or a Chinese mesh spoon, take the chicken pieces out of the oil and put them on the prepared baking sheet. Before frying the remaining chicken pieces, raise the oil temperature to 350 degrees again.
10) In order to finish cooking the chicken and give it a crispy crust, heat the oil to 375 degrees and return about 1/4th of the chicken to the oil. Fry for about a minute or till the chicken is well browned. Drain chicken on fresh paper towels and fry the remaining chicken pieces in small batches.
11) In case wok is being used, pour off all but 1 tablespoon of the hot oil. Alternatively, heat the heavy skillet for about a minute and add the tablespoon of hot oil.
12) Preheat oven to temperature of 200 degrees.
13) Bring the heat under the wok or skillet down to low and add the ginger, scallions and garlic. Stir fry for about 15 seconds and add the dried or fresh grated peel. Stir fry till the peel turns a darker brown, which usually takes about 1 minute.
14) Raise the heat to high and add the red pepper. Stir fry for some 30 seconds.
15) Stir the seasoning once and then add it to the pan all at once. Stir the sauce till it turns slightly thick, which takes about 15 seconds.
16) Put the cooked chicken back in the pan all at once. Stir fry quickly till the chicken pieces have been glazed with the sauce evenly. Transfer the preparation onto a heated flat serving plate and place in preheated oven to keep warm.
17) Serve warm after garnishing the serving dish or plates with orange slices.