Instructions: Combine the soy sauce, cornstarch, and egg white in a bowl. Stir in the chicken and allow to marinate in the refrigerator for 2 hours.

Heat the vegetable oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels.

Pour all but 2 tablespoons of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, and stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 teaspoon cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.

Return chicken pieces to wok, mix well and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.