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1
Make the Marinade In a large baking dish, whisk the egg whites until foamy.
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2
Whisk in the soy sauce, sake and sherry, then whisk in the cornstarch and baking soda until smooth.
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3
Add the lamb chops and turn to coat.
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4
Cover and let marinate at room temperature for 30 minutes.
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5
Meanwhile, Make the Sauce In a medium bowl, whisk the soy sauce with the brown sugar, stock, vinegar, rendered bacon fat, sesame oil and cornstarch.
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6
Cook the Chops In a large bowl, whisk the cornstarch with the tapioca flour, salt and baking soda.
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7
In a large saucepan, heat 1/2 inch of peanut oil to 375.
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8
Remove half of the lamb from the marinade, letting the excess drip back into the baking dish.
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9
Dredge the lamb in the cornstarch mixture, patting it on lightly so it adheres.
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10
Fry the lamb over moderately high heat, turning once, until browned all over, 2 to 3 minutes total.
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11
Transfer to a paper towellined baking sheet to drain.
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12
Let the oil return to 375 and repeat with the remaining lamb.
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13
Carefully pour the hot oil from the saucepan into a heatproof bowl.
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14
Wipe out the saucepan and heat the 2 tablespoons of peanut oil in it.
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15
Add the chiles, ginger, star anise, scallions and garlic and stir-fry over high heat until the garlic is golden, 2 to 3 minutes.
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16
Stir in the sauce, then add the lamb chops and cook, turning, until the lamb is coated and the sauce is thick, about 2 minutes.
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17
Transfer to a platter and serve.
