Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Chicken thighs -- or 1 lb
                        breasts -- skinned
                        and boned
   3      tablespoons   Cornstarch
   1      tablespoon    Soy sauce
  10                    Dried hot peppers -- (1 inch)
                        -----SEASONING SAUCE-----
   1      tablespoon    Dry sherry
   2      tablespoons   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
     1/2  cup           Unsalted roasted peanuts -- chopped

Preparation:

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; 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 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot.