Categories: Chicken, Chinese 
      Yield: 6 servings 
  
      1 ea Chicken Breast 
           -MARINADE 
      1 tb Soy Sauce 
      1 ts Cornstarch 
           -SAUCE 
      1 tb White Vinegar 
      1 tb Soy Sauce 
      1 tb Dry Sherry 
    1/2 ts Sugar 
    1/2 ts Salt 
      1 ts Cornstarch 
      1 x  -Vegetable Oil for 
           -blanching 
      3 ea Dried Red Chili Pods 
           -SEASONINGS 
      1 ea Green Onion (white part) 
    1/2 ts Ginger, fresh, minced 
      1 ea Garlic Clove, minced 
      2 ts Sesame Oil 
  
  Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 
  inch pieces. Combine marinade ingredients with chicken in the order listed; 
  set aside.  Combine sauce ingredients thoroughly; set aside. To oil-blanch, 
  set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 
  degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. 
  Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons 
  oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; 
  stir-fry for about 30 seconds until browned. Return chicken and add 
  seasonings, stir- frying for another 30 seconds. Pour in sauce and cook 
  until thickened. To serve, stir in sesame oil. Note: Chili pods are browned 
  to produce the aroma while the seeds are used to make the dish spicy and 
  hot. Take care not to burn the seeds or let them get too dark. Converted by 
  MMCONV vers. 1.50