General Tso's Chicken With Orange

1. 3/4 lb Boneless chicken breast
2. 2 tsp Dark soy sauce
3. 2 tsp Rice wine or dry sherry
4. 1 tsp Ginger root; minced
5. 1 tsp Cornstarch
6. 1 tsp Sesame oil
7. 1/3 cup Peanut oil
8. 2 Dried red chilies halve lengthwise
9. 1 Tbsp Orange peel; coarse chop
10. 1/2 tsp Fine ground roasted sichuan peppercorns (optional)
11. 2 tsp Dark soy sauce
12. 1/4 tsp Salt
13. 1 tsp Sugar
14. 1/2 tsp Sesame oil

Cut chicken into thin slices 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chilies. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.