1 pound boneless, skinless chicken breasts, chilled in the freezer for 20 minutes or so to firm up
1 large egg white
1 pound thin asparagus, ends trimmed, cut into 2-inch pieces
2 cups peanut oil
1 ½ tablespoons water
2 ½ teaspoons cornstarch
¾ teaspoon kosher salt
¾ teaspoon sugar
¼ cup Virginia ham, minced
¾ teaspoon sesame oil
¾ teaspoon Shaoxing wine
Pinch of freshly ground white pepper