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1
Cut chicken into 1/2 inch cubes.
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2
You will have about 1 1/2 cups.
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3
Combine the egg white, cornstarch, soy sauce and 1 tablespoon water and add to chicken cubes, mixing well.
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4
Set aside for 30 minutes.
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5
Wipe the chili peppers clean with a wet towel.
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6
Remove the tops and set aside on plate with scallions.
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7
Combine the sauce ingredients in a cup.
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8
Set aside near cooking area.
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9
Place a strainer over a pot near the cooking area.
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10
Heat a wok over moderate heat until it is very hot.
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11
Add the peanut oil and heat to about 300.
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12
Mix the chicken again and add to the hot oil.
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13
Raise the heat to high and stir the chicken until it separates or until most of the chicken has changed color but is not yet completely cooked.
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14
Pour the oil and chicken into the strainer to drain.
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15
As soon as the oil has drained away, transfer the chicken to a plate.
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16
Heat the same wok.
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17
Add 2 tbsp of the drained oil, brown the chili peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute.
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18
Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear gaze.
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19
Add the peanuts and mix well.
