2 pounds Boneless skinless chicken
2 egg whites
2 tsp salt
2 Tbs soy sauce
2 cups of honey roasted nuts (best are walnuts)
1/4 cup of sugar
1/2 cup Korean red bean chili paste
2 Tbs rice wine
2 Tbs sesame oil
2 Tbs cornstarch
Chopped scallions for garnish
Chinese pancakes or flour tortillas
1 cup peanut oil
Cut the chicken into 1/4 inch strips and reserve
Beat egg whites to soft peak. Add salt, soy sauce, cornstarch and chicken pieces
Place peanut oil in a wok and heat to smoke point. Add chicken pieces and stir fry for 7-10 minutes or until done. Remove chicken and drain excess oil. Add additional 1/4 cup of fresh peanut oil to wok. Stir in chili paste and sugar for approx. 5 minutes. Add rice wine and sesame oil. Stir well with a wisk. Add chicken back to wok. Add nuts. Mix well and serve.
Garnish with chopped scallions and serve with rice or chinese pancakes.
Note: Flour tortillas brushed with a little sesame oil and heated can be substituted for chinese pancakes.