Smoky Red Pepper Chicken

3/4 pound kip filets -- cut in 1/2" cubes
2 tablespoons dry sherry -- or Chinese ckg wine
1 teaspoon salt
2 teaspoons cornstarch
6 whole dried hot chilies
1 tablespoon peanut oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 cup onion -- cut into lg dice
3 tablespoons soy sauce
1 tablespoon dry sherry -- or Chinese ckg wine
1 teaspoon sugar
1/4 cup water -- or chicken stock
1 teaspoon rice vinegar
2 tablespoons peanuts, dry-roasted unsalted -- chopped

Place the chicken in a shallow bowl.

Mix together the next 3 ingredients (sherry, salt and cornstarch) and pour over chicken. 

Toss well to coat. 

Let stand, covered, for 30 minutes at room temperature or for as long as 12 hours in the refrigerator.

Heat wok over high heat. 

Toss in the chilies and dry-fry briefly, pressing them against the hot wok to sear them. 

Remove from wok and set aside.

Add the oil to the wok and when very hot toss in the seared chilies. 

Let cook for 30 seconds to season the oil, then toss in the garlic and ginger and stir-fry for 10 seconds. 

Add the onion, lower the heat slightly and stir-fry until translucent, 4 to 5 minutes.

Raise the heat and add the chicken. Stir-fry about 2 minutes, pressing it against the hot wok and tossing constantly.

Add the soy sauce, wine and sugar and stir.

Add the water or stock and bring to a boil.

Add the vinegar and let cook for another 15 seconds, stirring, then turn onto serving platter. 

Top with peanuts and serve with rice.