1 spring chicken (approx. 2 lb.)
1 onion (sliced)
3 slices root ginger
3 tablespoons dry sherry
1 teaspoon salt
2 chilli peppers (seeded and chopped)
1 tablespoon dried tangerine-peel (or use 1 large fresh peel broken into small
pieces)
2 teaspoons sugar
2 teaspoons wine vinegar
good pinch black pepper
3 tablespoons soy sauce
6 tablespoons vegetable oil
1 teaspoon sesame oil

Chop the chicken through the bone into 16-20 pieces. Add ginger and
onion, sprinkle with salt and 1 tablespoon each of soy sauce and
sherry. Work this marinade into the chicken with fingers and leave to
marinate for half an hour, then remove ginger and onion.
Heat oil in a large frying pan. When hot add the marinated chicken.
Turn and fry for 3 1/2 minutes, then remove and drain and pour away
any excess oil.
Add the chilli pepper and tangerine peel to the remaining oil in the
pan. After 15 seconds stir-frying over high heat, return the chicken
to the pan. Turn the chicken completely over once. Mix the rest of the
sherry and soy sauce, the vinegar, sugar, and pepper in a bowl; pour
evenly over the chicken. Stir-fry for a further 1/2 minute, sprinkle
with sesame oil, and serve.