1. In a bowl, whisk together the egg whites, 4 tablespoons of the cornstarch, 4 tablespoons of the wine, and 2 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. 2. To make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with 2 tablespoon of the chicken stock until smooth. Add the remaining 6 tablespoons chicken stock, 2 tablespoon wine, 2 tablespoon soy sauce, the vinegar, and sugar and whisk to combine. Set aside until ready to finish the dish. 3. In a large wok or pot, heat enough oil to come 3 inches up the sides to 350°F. 4. Remove the chicken from the marinade and carefully slide into the hot oil. Fry, turning, until golden brown and cooked through, about 2-4 minutes. Remove and drain on paper towels. 5. Discard all but about 1 tablespoon of the oil from the wok. (Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.) Add the chile peppers and stir-fry until nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir-fry until fragrant, about 15 seconds. Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute. Remove from the heat. 6. Arrange the chicken on a platter and pour the sauce over it. Garnish with the additional green onions. Serve with hot rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
