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Cut Chicken In To Thin Slices 2 Inches Long, Cutting Against The Grain. Put It Into A Bowl Together With The Soy Sauce, Rice Wine Or Sherry, Ginger, Cornstarch And 1 Teaspoon Sesame Oil. Mix Well, And Then Let The Mixture Marinate For About 20 Minutes. Heat The Oil In A Wok Or Large Skillet Until It Is Very Hot. Remove The Chicken From The Marinade With A Slotted Spoon. Add It To The Pan And Stir-Fry It For 2 Minutes Until It Browns. Remove It And Leave To Drain In A Colander Or Sieve. Pour Off Most Of The Oil, Leaving About 2 Teaspoons. Reheat The Pan Over A High Heat And Then Add The Dried Chiles. Stir-Fry Them For 10 Seconds, And Then Return The Chicken To The Pan. Add The Rest Of The Ingredients And Stir-Fry For 4 Minutes, Mixing Well. Serve The Dish At Once.
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