---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chicken, Chinese
       Yield: 6 servings
       1 ea Chicken Breast
       1 tb Soy Sauce
       1 ts Cornstarch
       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
       3 ea Dried Red Chili Pods
       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