| 1 | Cut chicken into ?inch cubes. |
| 2 | You will have about 1-?cups. |
| 3 | Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. |
| 4 | Set aside for 30 minutes. |
| 5 | Wipe the chicli peppers clean with a wet towel. |
| 6 | Remove the tops and set aside on plate with scallions combine the sauce ingredients in a cup. |
| 7 | Set aside near cooking area. |
| 8 | Place a strainer over a pot near the cooking area. |
| 9 | Heat a wok over moderate heat until it is very hot. |
| 10 | Add the peanut oil and heat to about 300. |
| 11 | Mix the chicken again and add to the hot oil. |
| 12 | 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. |
| 13 | Pour the oil and chicken into the strainer to drain. |
| 14 | As soon as the oil has drained away, transfer the chicken to a plate. |
| 15 | Heat the same wok. |
| 16 | Add 2 tbsp of the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute. |
| 17 | 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. |
| 18 | Add the peanuts and mix well. |
