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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.
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