Cold Sichuan chicken redux

A while back, I posted about my adaptation of the Frugal Gourmet's "My Cousin David's Hot Szechwan Chicken." Tonight I tried the old version of the dish, the one I made before I had so many different kinds of soy sauce and when I used cooking sherry rather than Shao Xing rice wine (the cooking sherry had dust on top of the cap, it's been so long since I've used it). I didn't marinate the chicken (mainly due to laziness and lack of decisiveness about what I was having for dinner), so it tasted lighter than usual. Other than that, it was the tangy dish I remembered, the one that makes me gobble up the noodles before the chicken.