Peking Style Chicken

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon dry mustard
• 3  tablespoons sugar
• 2  tablespoons soy sauce
• 2  tablespoons  sesame oil
• 2  tablespoons vinegar
• 1  teaspoon  dried chili pepper flakes (optional)
• 2  boneless chicken breasts, thinly sliced
• 1⁄4 cup cornstarch
• 3  egg whites, beaten
• 1⁄2 cup  vegetable oil

Directions

1. In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
2. Coat chicken pieces in cornstarch. Dip into beaten egg whites.
3. Saute the chicken in hot oil until crispy and brown.
4. Drain oil from the pan and add sauce.
5. Cook for 5 minutes over low heat.