Cut the chicken meat into
small pieces and crush the root ginger and onion.
Add them to the chicken
meat together with salt, rice wine or sherry and 1 tablespoon soy
Let it marinate for a
Mix the remaining soy
sauce with the sugar and vinegar in a bowl to make sweet and sour
Heat up the oil. Discard
the root ginger and onion.
Deep-fry the chicken until
golden. Remove and drain.
Pour off the excess oil
leaving about 2 tablespoons in the wok.
Put in the dried red
chilies, Szechwan pepper and tangerine peel.
Add chicken, stir a few
times, then add the sweet and sour sauce.
Blend well and serve hot.
Note : When eating, savor
each mouthful slowly. After the initial hot taste is passed, you
will be able to distinguish all the other different flavors, with
the subtle fragrance of tangerine peel.