2 lbs. chicken thighs
1 egg white
1 tbsp. plus 2 tsp. water chestnut powder or cornstarch
1 tbsp. dry sherry

Remove skin from chicken thighs and cut away any fat. Using heavy cleaver or chef's knife, cut chicken thighs crosswise through bone into 1 1/2 inch pieces.

Combine marinade ingredients in large bowl and add chicken pieces. Stir vigorously about 1 minute until marinade is smooth and chicken is evenly coated. Cover and refrigerate until ready to cook.

SAUCE:

1 tsp. water chestnut powder or cornstarch
3 tbsp. dry sherry
1 tbsp. dark soy sauce
1 tbsp. light soy sauce
2 tbsp. Chinese chicken stock
2 tbsp. sugar
1 tsp. chili paste
1 tsp. Chinese red rice vinegar

Combine seasoning sauce ingredients in small bowl. Stir to dissolve water chestnut powder or cornstarch. 3 whole scallions 3 c. peanut oil 2 tsp. minced fresh ginger 2 garlic cloves, minced 3 pieces Chinese dried orange or tangerine peel, approximately 1 1/2 x 2 inches or 1 tsp. grated fresh peel 2 tsp. sesame oil 1 orange, halved and sliced for garnish (optional)

Core and seed red pepper and split in half. Slice into 3/4 inch squares. Cut each square into 2 triangles. Firmly grasp scallions together and slice them into 1/4 inch rounds. Break orange peel into 1/4 inch pieces. Heat wok or Dutch oven over high heat about 1 minute. Pour in peanut oil and turn heat to medium. Heat oil until it reaches 350 degrees on deep fat thermometer.

Stir chicken once more in marinade. Raise heat to high and add half the chicken pieces and marinade to the oil, stirring occasionally to prevent chicken pieces from sticking together. Cook about 3 to 5 minutes, or until chicken is lightly browned.

Using Chinese mesh spoon or long-handled slotted metal spoon, remove chicken pieces from oil and place them on baking sheet lined the several layers of paper towels. Before frying remaining chicken, bring oil back to 350 degrees.

To finish cooking chicken (this gives it a crispy crust), heat oil to 375 degrees. Return 1/4 of the chicken to the oil and fry 1 minute, or until chicken is well browned. Drain on fresh paper towels and fry remaining chicken in batches. If using wok, pour off all but 1 tablespoon of the hot oil. Otherwise, heat heavy skillet 1 minute and add the tablespoon of hot oil. Preheat oven to 200 degrees.

Turn heat to low, add scallions, ginger, and garlic, and stir fry 15 seconds. Add dried or fresh grated peel and stir fry until it turns a darker brown, about 1 minute. Raise heat to high, add red pepper, and stir fry 30 seconds. Stir seasoning sauce and add it to pan all at once, stirring until sauce thickens slightly, about 15 seconds.

Return cooked chicken to pan all at once and stir fry rapidly until chicken has been evenly glazed with the sauce. Turn off heat and add sesame oil, stirring to blend. Empty contents onto heated flat serving dish and keep warm in oven until ready to serve.