1lb.boneless, skinless chicken breast, cut into 1" chunks
Oil for deep frying
1red bell pepper, cut into 1" pieces
FOR THE ORANGE SAUCE
6Tbsp.fresh orange juice
2tsp.Chinese rice wine or cooking sherry
MAKE THE SAUCE:
Combine all of the ingredients for the sauce in a bowl. Mix well and set aside.
FRY THE CHICKEN:
Toss the chicken with 4 Tbsp. cornstarch.
Heat 2 to 3 inches of oil in a wok or a stockpot to 350 degrees for deep frying. Gently drop the chicken into the oil and use a spatula or spoon to gently separate the pieces so they don’t stick together.
Cook the chicken until it is a light golden brown.
Dish out with a strainer or a slotted spoon, and drain on a plate lined with paper towels.
Discard the oil.
FINISH THE DISH:
In a large skillet or a wok, heat 2 Tbsp. oil over high heat. Add the garlic, dried chiles, and bell pepper. Sauté for 2 minutes until the bell pepper is crisp tender.
Add the chicken and sauce. Stir continuously until the sauce thickens and comes to a boil. Remove from heat, stir in the green onions, and serve immediately with rice.