Ingredients:
1 Large egg white
1 Tablespoon sugar
1 Tablespoon soy sauce
½ Teaspoon salt
1/8 Teaspoon pepper
½ Teaspoon cornstarch
1 Pound skinless, boneless chicken breasts, cut into ½ inch dice
2 Cups vegetable oil
½ Teaspoon vinegar
1 Tablespoon soy sauce
1/8 Teaspoon sugar
1 Teaspoon cornstarch, dissolved in 2 tablespoons water
1/3 Cup unsalted roasted peanuts
Cooked rice for serving
Directions:
1. Mix the egg white, sugar, soy sauce, salt, pepper and cornstarch together in a medium bowl. Add the chicken and set aside to marinate for 15 minutes.
2. When ready to serve, in a medium-sized saucepan or wok, deep-fry chicken for about 1 minute, or until done. Pour chicken and oil into a strainer set over a bowl to drain the oil. Reserve the oil.
3. Heat 2 tablespoons of oil in a skillet or wok. Add chicken, vinegar, soy sauce and sugar, and heat for 1 minute. Add cornstarch mixture, bring to a boil and stir in peanuts. Serve with rice.