General Tsao's Chicken #2

• 3/4 lb. Boneless chicken breast, cut into thin 2 inch slices
• 1 Egg White
• 4 teaspoons Dark Soy Sauce
• 2 teaspoons Rice Wine or dry Sherry
• 1 teaspoon Ginger Root, peeled and finely chopped
• 1 teaspoon Cornstarch
• 1 teaspoon Sesame Oil
• 1/3 cup Peanut Oil
• 2 Dried Red chilies, cut in half lengthwise
• 1 tablespoon Grated Fresh Orange Peel
• 1/2 teaspoon Ground Black Pepper
• 1/4 teaspoon Salt
• 1 teaspoon Sugar

Instructions:
In a large bowl whisk together 2 teaspoons of soy sauce, egg white, rice wine, ginger, cornstarch and 1 teaspoon sesame oil. Add the chicken and let mixture marinate in the refrigerator from anywhere from 30 minutes to 2 hours. Heat the peanut 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 the chicken browns. Remove chicken and let drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and add the dried chilies. Stir-fry them for a few seconds, then add the chicken to the pan. Add the rest of the ingredients (including the 2 tsp. of soy sauce) and stir-fry for 4 minutes. Enjoy immediately over white rice.