Spicy Tangerine Chicken

This one is loosely based on a recipe from "Chinese Food" by Kenneth Lo.

2 Boneless chicken breasts
Shaoxing wine
Cornflour
6 Dried Thai red chillies (or to taste)
1 Tbsp dried tangerine peel broken into small bits
Sugar
Black vinegar
Light soy sauce
Groundnut oil
Sesame Oil
1 bunch spring onions, trimmed and cut into 1cm chunks.

Chop the chicken breasts into small pieces not much larger than the spring onion bits. Marinade the chicken in 2 tbsps wine, 1 tbsp soy sauce and 1 tsp cornflour. Chop the chillies into 0.5cm lengths.

I expect you can buy dried tangerine peel in Chinese supermarkets, but it's easiest to make your own by leaving your tangerine peels on a windowsill untill they dry out.

Mix 2 tsps sugar, 2 tsps vinegar, 2 tsps soy sauce and 1 tsp sesame oil. Set this sauce aside.

Heat 3 tbsps groundnut oil over a high heat in a wok. Add the chillies. Stir until they are dark brown. Add the tangerine and stir for another 15 seconds. Add the chicken and spring onions. Cook until the chicken is cooked through (not very long). Add the sauce, stir and serve with rice.

K's comment was that it was too delicate for her tastes and that it lacked sauce. It's meant to be a dry dish, so the latter comment is unfair. As for delicate, hardly.