Orange Peel Chicken

Orange Peel Chicken

　　Orange Peel Chicken

　　Characteristics: Bright red color, spicy and fragrant, tender and flavorful

　　Ingredients: One fresh, cleaned chicken (about 500 grams), 4 grams dried chili peppers, 4 grams dried tangerine peel, 10 grams ginger, 10 grams scallions, 10 grams cooking wine, 3 grams salt, 10 grams soy sauce, 500 grams vegetable oil, 50 grams chicken broth, 20 grams sugar, 10 grams vinegar, 5 grams sesame oil.

　　Preparation: Clean the chicken after gutting, remove the head, neck, feet, and bones. Cut the chicken meat into about 2 cm cubes and place in a bowl. Add ginger, scallions, cooking wine, salt, and soy sauce, mix well, and marinate. Clean the dried chili peppers, remove stems and seeds, then cut into short sections. Wash the dried tangerine peel and tear into pieces. Heat the wok over high heat, add vegetable oil and heat to about 150°C. Remove the ginger and scallions from the chicken cubes. After draining, fry the chicken pieces until golden brown (about 5 minutes), then remove and discard the frying oil. Add about 150 grams of fresh vegetable oil, heat until hot, then add chili pepper sections, Sichuan peppercorns, and tangerine peel and briefly fry. Immediately add the chicken pieces, along with a small amount of chicken broth, and pour in the sugar-vinegar sauce. Cook over medium heat until the sauce thickens and the oil starts to separate, then remove from heat. Drizzle with a little sesame oil, let cool, and serve on a plate.