2 chicken breasts, boned and skinned,
    cut into 1-inch pieces
1/4 teaspoon salt
2 tablespoons dark soy sauce
1 tablespoon cornstarch
4 cups oil (for deep frying)
2 tablespoons sesame seed oil
2 tablespoons preserved orange peel or fresh
    dried orange rind, cut into chunks
1 tablespoon scallion, chopped fine
1 tablespoon ginger, chopped fine
2 whole dried red chile peppers, cut into quarters
4 1/2 teaspoons sherry
1 teaspoon red wine vinegar
3/4 tablespoon granulated sugar

Sprinkle chicken with salt. Mix with 1 tablespoon of the soy sauce and cornstarch.

Heat oil to boiling in wok. Deep fry chicken for 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry orange peel, scallion, ginger and chile peppers for 1 minute. Add sherry, remaining 1 tablespoon soy sauce, wine vinegar and sugar, then add chicken. Stir fry for 2 minutes. Remove to platter.

Serve hot.

Serves 4 to 6.