Tangerine Peel Quick-fried Chicken in Hot Sauce

To serve 4
2 lb. chicken
3 slices fresh ginger root
1 onion, sliced
salt
3 tbsp. soy sauce
3 tbsp. dry sherry
6 tbsp. vegetable oil
2 fresh hot chilies, stemmed, seeded and chopped
1 tbsp. dried tangerine peel, crumbled (or substitute peel from 1 large fresh tangerine, broken into small pieces)
2 tsp. wine vinegar
2 tsp. sugar
black pepper
1 tsp. sesame-seed oil

Chop the chicken through the bones into 16 to 20 pieces. Place them in a deep bowl. Add the ginger and onion, sprin- kle with salt and 1 tablespoon each of the soy sauce and sherry. With your fingers, work this marinade into the chicken and leave the chicken to marinate for half an hour; then remove the ginger and onion.

Heat the vegetable oil in a large wok or skillet. When hot, add the marinated chicken. Turn and fry for 3-1/2 minutes, then remove and drain the chicken and pour away any excess oil from the pan.

Add the chilies and tangerine peel to the oil remaining in the pan. Stir fry over high heat for 15 seconds; return the chicken to the pan. Turn the chicken over just once. In a bowl, mix the rest of the sherry and soy sauce, the vinegar, sugar and pepper. Pour the mixture evenly over the chicken. Stir fry for another 1/2 minute, sprinkle with sesame-seed oil and serve.