General Tso's Chicken

2 tablespoons Chinese rice wine
1 tablespoon cornstarch
1/2 cup dark soy sauce
3 tablespoons sesame oil
3 3/4 cups cubed boneless, skinless chicken thighs
2 pieces dried citrus peel
1/2 cup peanut oil
1 1/2 to 2 teaspoons chili flakes
2 tablespoons finely chopped fresh ginger
1 cup thinly sliced scallions, plus extra, to garnish
2 teaspoons sugar
steamed rice, to serve

Combine the rice wine, cornstarch, 2 tablespoons of the soy sauce and 2 teaspoons of the sesame oil in a large non-metallic bowl. Add the chicken, toss to coat in the marinade, then cover and marinate in the refrigerator for 1 hour.

Meanwhile, soak the dried citrus peel in warm water for 20 minutes. Remove from the water and finely chop -- you will need 1 1/2 teaspoons chopped peel.

Heat the peanut oil in a wok over high heat. Using a slotted spoon, drain the chicken from the marinade, then add to the wok in batches and stir-fry for 2 minutes at a time, or until browned and just cooked through. Remove from the oil with a slotted spoon and leave to drain in a colander or sieve.

Drain all the oil except 1 tablespoon from the wok. Reheat the wok over high heat, then add the chili flakes and ginger. Stir-fry for 10 seconds, then return the chicken to the wok. Add the scallions, sugar, chopped citrus peel, remaining soy sauce and sesame oil and 1/2 teaspoon salt and stir-fry for a further 2 to 3 minutes, or until well combined and warmed through. Garnish with the extra scallions and serve with steamed rice.


- Kitchen Library: Entrees by Jane Price