1 lb Chicken breasts -boneless, skinless, - cut into 1" pieces 3 tb Soy sauce 1 tb Cornstarch 1 Egg white; beaten frothy 1 c Vegetable oil 3 Dried hot chili peppers -broken in half 2 Garlic cloves; chopped fine 1 1" piece ginger root; peeled -and finely chopped 1 tb White wine vinegar 1 tb White wine 1 ts Cornstarch 1 tb Brown sugar 1 ts Sesame oil 1/4 ts Salt In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.