Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken breasts -- boneless, skinless,
                        cut into 1" pieces
   3      tablespoons   soy sauce
   1      tablespoon    cornstarch
   1                    egg white -- beaten frothy
   1      cup           vegetable oil
   3                    dried hot chili peppers -- broken in half
   2      cloves        garlic -- chopped fine
   1      1 inch piece  ginger root -- peeled
                        finely chopped
   1      tablespoon    white wine vinegar
   1      tablespoon    white wine
   1      teaspoon      cornstarch
   1      tablespoon    brown sugar
   1      teaspoon      sesame oil
     1/4  teaspoon      salt

Preparation:

In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.