| 3/4 | lb | Boneless chicken thighs or breasts |
| | MARINADE |
| 2 | tb | Water |
| 1 | ts | Soy sauce |
| 1 | tb | Cornstarch |
| 1 | ts | Toasted sesame oil |
| | SEASONING LIQUID |
| 1 | tb | Sugar |
| 3 | tb | Hoisin sauce |
| 1 | tb | Soy sauce |
| 1 | tb | Red wine vinegar (I use rice wine vinegar) |
| 1 | tb | Dry sherry (*do not* use 'cooking sherry', which has extra salt etc) |
| 1 | tb | Chili oil |
| 1/4 | ts | Salt |
| 1/2 | ts | Cornstarch |
| 1 | | Orange; Juice from (this is not in the original recipe, so it can be omitted, but I prefer the taste with it. It also makes more sauce.) |
| 3 | tb | Vegetable oil for stir frying |
| 2 | lg | Garlic cloves; minced |
| 20 | | Dried red chilies; *note |
| | Orange peel pared from one medium orange and cut into pieces about 1x2 inches |
| 1 | tb | Toasted sesame oil |
