|Chicken thighs/1 pound chicken breasts||2 Pound|
|Soy sauce||1 Tablespoon|
|Dried red peppers||10 (1 Inch)|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Szechuan peppercorns||1 Teaspoon|
|Minced fresh ginger root||1 Teaspoon|
|Chopped roasted peanuts||1⁄2 Cup (8 tbs)|
Use a knife to remove bones from chicken.
Lightly pound meat with the broad side of a cleaver.
Chop into 1-inch pieces.
Combine cornstarch and soy sauce in a medium bowl.
Add chicken; mix well.
Let stand 30 minutes.
Cut stems from dried peppers.
Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.
Heat oil in a wok over high heat 1 minute.
Stir-fry chicken pieces about 2 minutes until very lightly browned.
Remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Heat oil remaining in wok over medium heat.
Stir-fry red peppers and peppercorns until red peppers turn dark brown.
Add ginger root and cooked chicken.
Stir-fry 1 minute.
Add seasoning sauce.
Stir well and cook until sauce thickens slightly.
Remove wok from heat.
Stir in chopped peanuts.