Ingredients
150 g chicken breast, 1 egg.
Seasonings
6 g (about 2 teaspoons) cornstarch, and to taste: scallion segments, chili oil, lard, sugar, soy sauce, cornstarch slurry, MSG, salt, Shaoxing wine, dried chilies, fermented black beans, and black vinegar.
Instructions
1. Score the chicken breast in a crisscross pattern, then cut into small cubes. Mix with egg white, cornstarch, and salt until evenly coated. Quickly pan-fry in hot lard, then drain off the excess oil.
2. Cut the dried chili peppers into small cubes and fry them with fermented black beans in hot oil until golden brown, then add the chicken cubes and stir-fry together for 10 minutes.
3. Combine the scallion segments, Shaoxing wine, soy sauce, sugar, vinegar, and cornstarch slurry in a bowl, then pour the mixture into the wok and stir everything together. Finish by drizzling in some chili oil before removing from the heat and serving.