(Chicken)
* 1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes
* 1 1/2 cups cornstarch
* 1/4 cup salt
* 3 teaspoon freshly ground black pepper
* 3 cups vegetable oil for frying, plus 1 tablespoon for stir-frying
* 5 dried red chilis, roughly chopped
* 2 tsp minced garlic
* Scallions, green parts thinly sliced, for garnish

(Marinade)
* 1 tablespoons soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 2 egg whites

(Sauce)
* 1/4 cup chicken stock or broth
* 1 1/2 tablespoons tomato paste
* 1 tablespoon soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon hoisin sauce
* 1 teaspoon chili paste (I didn’t have this, so I substituted 2 tsp cayenne pepper and red pepper flakes)
* 1 teaspoons sesame oil
* 1 tablespoon sugar
* 1 teaspoon cornstarch