Crispy chicken in a light sauce. It's supposed to serve 4, but I make this for 2 and it leaves us a little leftover. Jalapeño can be substituted with red bell pepper if you don't like spicy.
Prepare the marinade: Mix the soy sauce, rice wine, and egg whites. Toss in cubed chicken to the marinade and let sit for 10 minutes.
Prep the sauce: Mix water, soy sauce, sugar, rice vinegar, hoisin sauce, chili paste, rice wine, sesame oil, cornstarch. Grate 2 cloves garlic and ginger into the sauce. Set aside.
Coat the marinated chicken in the 2 cups of cornstarch. Shake off any excess before frying.
Heat the 3 cups vegetable oil in wok until 350°F. Wooden chopsticks will bubble when the oil is ready.
Fry the marinaded and coated chicken cubes in batches until golden brown. It should be about 4 to 5 minutes per batch. Remove the chicken and drain on paper towels. Set the chicken in a warm oven on a baking sheet with a rack after a few minutes of draining as you work through the batches.
Sprinkle a little white pepper on the cooked chicken.
Drain the oil into safe container to discard later. .
Reheat the wok or skillet over medium-high heat and stir-fry jalapeno. Set aside.
Pour in the sauce mixture into the wok and stir until thickened, about 1 to 2 minutes on med-high.
Toss in the fried chicken to coat with sauce. Add your sauteed jalapeno and transfer it to a serving dish. Garnish with scallions. Serve with white rice.