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Ingredients:
1 lb Chicken breasts (skinless,  cut into 1" pieces )
2 tbsps Soy sauce
3 tbsps Vegetable oil
3 Dried hot chili peppers (cut in half)
2 Garlic cloves (minced)
1 Egg white
1 1" piece long gingerroot ( peeled & minced)
1 tbsp Rice wine
1 tbsp Sugar
1 tsp Sesame oil
1/4 tsp Salt
3 tsps Cornstarch

Preparation:
1.  In a glass bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and one beaten egg white.  Add chicken pieces  to bowl and mix well to coat chicken. Keep in refrigerator for 1/2 hour.

2. In a small bowl, combine remaining 1 tbsp soy sauce, vinegar, and 1 tsp cornstarch; mix well until smooth.  Stir in sugar, sesame oil and salt.  Set aside.

3.  In a wok, heat oil until hot.  Deep-fry chicken for about 1 minute, or until golden brown. Remove and drain oil on paper towel. Set aside.

4. Pour all but 2 tbsps. 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 and mix well.  Serve with rice.