Fried Szechuan Chicken

1 chicken about 3 lbs., cut into pieces 1 tsp. salt 1 Tbsp. sesame oil 1 tsp. five-spice powder 1 1/2 cups water 1 Tbsp. cornstarch 1 Tbsp. light soy sauce 1 Tbsp. Chinese wine or sherry 1/2 tsp. black pepper 5 Tbsp. oil 10 dried red chilies 3 cloves garlic, crushed 2 Tbsp. shredded green ginger 1 scallion, chopped Marinate chicken with salt,  five- spice powder and sesame oil, set aside. Mix water, light soy sauce, wine and pepper in a separate bowl.  Dissolve cornstarch and 2 Tbsp.  water in a small bowl. Heat oil until very hot and fry chicken  pieces until brown. Remove chicken  and fry dried chilies, garlic and ginger  for 2 minutes. Add scallions, water,  wine and soya mixture. Bring to a boil, add corn starch mixture and allow to thicken. Pour sauce over chicken and serve over hot rice.