Recipe - Princess Chicken - Szechuan

2 pound Chicken thighs; or 1 lb
Breasts; skinned
And boned
3 tablespoon Cornstarch
1 tablespoon Soy sauce
10 Dried hot peppers; (1 inch)

SEASONING SAUCE
1 tablespoon Dry sherry
2 tablespoon Soy sauce
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1 cup Vegetable oil
1 teaspoon Szechuan peppercorns
1 teaspoon Ginger; minced
One half cup Unsalted roasted peanuts;
chopped

Lightly pound chicken with the broad side of a cleaver; cut into 1 inch
pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix
well. Let stand 30 minutes. Cut stems from dried peppers.

Combine ingredients for seasoning sauce in a small bowl and mix well. Set
aside.

Heat oil in wok over high heat 1 minute; stirfry 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 tbsp; heat oil over medium heat; stirfry
peppers and peppercorns until peppers turn dark brown; add ginger and
cooked chicken; stirfry 1 minute; add seasoning sauce; stir well and cook
until sauce thickens slightly; remove wok from heat and stir in peanuts.
Serve hot. Yield: 6 to 8