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Combine soy, sherry, brown sugar, ginger, garlic, sesame oil, Szechuan pepper and red chile flakes in a small bowl.
Place the hens in a large bowl or a large zip-close bag and pour the marinade over them.
Toss to coat and refrigerate at least 2 hours or up to 1 day.
Preheat the oven to 400°F.
Heat canola oil in a large ovenproof skillet over medium-high heat.
Remove hens from marinade; discard marinade.
Add hens to the skillet and brown on both sides, about 8 minutes.
Place hens skin-side up and place the skillet in the oven.
Bake until the hens are cooked through, 20 to 25 minutes.
Sprinkle with green onions and serve.