Ingredients

1/2 lb. boneless chicken breasts, skinned
1 egg white
1/2 tsp. salt
2 tsp. cornstarch
2/3 C. oil, preferably peanut
1 Tbsp. white sesame seeds (un-toasted)
Sauce:
1 tsp. dark soy sauce
1 tsp. Chinese black rice vinegar or cider vinegar
1/2 tsp. sesame oil
1 tsp. sugar
2 tsp. rice wine or dry sherry
1/2 tsp. roasted Sichuan peppercorns (optional)
2 tsp. finely chopped scallions

Cooking Instructions

Cut the chicken breasts into fine shreds 3 inches long. Mix them with the egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in a wok or large skillet until moderately hot. Add the chicken mixture and stir-fry it quickly in the oil to keep it from sticking. Cook until it turns white, which should take about 1 minute. Drain the chicken immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 Tbls. of the drained oil. Reheat until it is hot. Add the sesame seeds and stir-fry them for 1 minute or until slightly brown. Add the sauce ingredients and bring to a boil. Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let cool and serve at room temperature.
 
 
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