Heat the oil in a large skillet or wok. Coat the chicken in the salt, pepper and flour. Add the the skillet and cook for about 10 minutes, until browned on all sides and cooked through. Remove from skillet and set aside.
Add the red bell pepper, jalapeno, garlic and ginger. Stir fry for 1-2 minutes, or until red pepper starts to soften slightly. Add the green onion. Stir fry 1 minute.
Add the orange juice, soy sauce, broth, Shaoxing wine, and sichuan peppercorns. Cook for about 1 minute, deg-lazing the pan.
Add the chicken and cook for 2-3 minutes, or until sauce has thickened and chicken is coated. Add the tangerine pieces and mix to coat with sauce. Add additional salt to taste if desired.