• 2 lb chicken breast cut into 1 inch cubes
• 2 each egg whites beaten
• 1/3 cup corn starch
• 2 tbl. rice vinegar
• 2 tbl. soy sauce
• 2 tbl rice wine
• 3 tbl. sugar
• 1/4 cup water
• 2 tbl cornstarch
• 2 cups oil
• 2 each chili peppers, dry
• 2 each scallions, chopped
• 1 tbl fresh chopped ginger
• 1 tbl fresh chopped garlic
• 2 tbl sesame oil

By Guido Quesada

• Mix together egg whites and first cornstarch, dip chicken and deep fry. Hold for later.
• Heat oil in sautee pan.
• Add peppers and sautee for 15 seconds.
• Add scallions, ginger, and garlic.
• Sautee for another 15 seconds.
• Add vinegar, soy, wine and sugar.
• Cook until heated through.
• Add second corn starch, dissolve in water, and stir till thickened.
• Remove from heat, stir in sesame oil, toss with chicken, garnish with chopped scallions and serve.