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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.
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2
Add the chicken and toss to coat.
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3
Cover and marinate in the refrigerator for up to 2 hours.
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4
To make the sauce, in another bowl, whisk remaining 2 tablespoon cornstarch with 2 tablespoon of the chicken stock until smooth.
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5
Add the remaining 6 tablespoons chicken stock, 2 tablespoon wine, 2 tablespoon soy sauce, the vinegar, and sugar and whisk to combine.
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6
Set aside until ready to finish the dish.
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7
In a large wok or pot, heat enough oil to come 3 inches up the sides to 350F.
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8
Remove the chicken from the marinade and carefully slide into the hot oil.
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9
Fry, turning, until golden brown and cooked through, about 2-4 minutes.
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10
Remove and drain on paper towels.
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11
Discard all but about 1 tablespoon of the oil from the wok.
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12
(Alternatively, in a clean wok or saute pan, heat 1 tablespoon of oil over medium-high heat.)
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13
Add the chile peppers and stir-fry until nearly black.
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14
Add the garlic, ginger, red pepper flakes and 1/2 cup green onions.
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15
Stir-fry until fragrant, about 15 seconds.
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16
Add the chicken stock sauce, bring to a boil, and cook, stirring, until the sauce thickens, about 1 minute.
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17
Remove from the heat.
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18
Arrange the chicken on a platter and pour the sauce over it.
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19
Garnish with the additional green onions.
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20
Serve with hot rice.
