Asian: Orange Chicken by Recipe Cottage

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	Orange Chicken

		6 whole chicken legs (thighs and drumsticks) 1/2 cup of water 1 cup cornstarch 1 egg 4 Tb vegetable oil pinch salt 3 Szechuan dried peppers, cut in half 5 pieces dried orange peel (peel an orange and let dry for a couple days) 2 scallon bulbs chopped coarse 2 cloves crushed garlic 1 1/2 tsp minced ginger 1 1/2 tsp fresh garlic 1 1/2 tsp finely sliced scallion 3 Tb white wine 3/4 tsp vinegar 3 Tb mushroom soy (light or low salt soy sauce is fine) 3/4 tsp oyster sauce 1 1/2 Tb sugar white pepper 1/2 cup special restaurant sauce (recipe follows) 1/2 cup chicken broth 4 Tb white vinegar 8 Tb sugar 8 Tb cornstarch and water mixture Bone the leg joints (dark meat gives a better flavor) and cut into large chunks about the size of golf balls. It's better to make them slightly bigger than smaller -- you need 12 to 15 pieces. Combine cornstarch, water, egg, oil and salt. Mix thoroughly and coat chicken. Let marinate at least 15 min. Mixture should be thin enough to coat chicken evenly but still stick to chicken when lifted up. Heat oil in pot you would normally use to deep fry food. [The chef] urges you to take precautions when you deep fry anything to aviod being burned by hot oil. Heat oil to about 320 degrees; chunks should be submerged so you might want to fry in batches. An old trick to test the oil is to hold a wooden chopstick against the side of the pot under the surface of the oil. When tiny bubbles stream from the tip of the chopstick the oil is ready. Fry for 5 min. on high heat then turn to low for 10 min. When done the chunks will float to the top and be a light golden brown. In frying pan, heat 1/2 teaspoon oil and stir in peppers, orange peel and scallions. Stir for 30 seconds or so, then add garlic. Make special sauce by combining ginger, garlic, scalion, wine, vinegar, soy, oyster sauce, sugar and white pepper. Add sauce, broth, vinegar, sugar and cornstarch mixture. Mix in chicken chunks and let them coat thoroughly.