Velvet Chicken

• 2 large egg whites
• 2 tablespoons toban djan, a fermented chile-bean sauce (See Note)
• 1 teaspoon kosher salt
• 4 tablespoons rice wine or sake
• 2 tablespoons cornstarch
• 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch dice
• Peanut oil, for frying
• 2 tablespoons black bean sauce
• 2 tablespoons light brown sugar
• 2 tablespoons soy sauce
• 1 cup minced scallions
• 3 tablespoons peeled fresh ginger, finely grated
• 2 tablespoons thinly sliced garlic
• 3 small dried red hot chiles
• 1 pound asparagus, trimmed and cut on the diagonal into 1/2-inch pieces

1. In a large bowl, beat the egg whites with the toban djan, salt, 2 tablespoons of the rice wine and 1 tablespoon of the cornstarch.
2. Add the chicken and toss well, then cover and refrigerate for 2 hours.
3. In a large saucepan, heat 1 inch of peanut oil to 375.
4. Using a large slotted spoon, very carefully add one-third of the chicken to the hot oil and fry, stirring, until nearly cooked through and browned in spots, 1 to 2 minutes.
5. Using the slotted spoon, transfer the chicken to a paper towel-line baking sheet to drain.
6. Repeat two more times with the remaining chicken.
7. Reserve 2 tablespoons of the frying oil.
8. In a small bowl, whisk the remaining 2 tablespoons of rice wine with the black bean sauce, sugar, soy sauce and the remaining 1 tablespoon of cornstarch.
9. In a wok or large skillet, heat the reserved 2 tablespoons of frying oil.
10. Add the scallions, ginger, garlic and dried chiles and stir-fry for 30 seconds.
11. Add the chicken and asparagus and stir-fry until the asparagus is crisp-tender, about 3 minutes.
12. Add the black bean sauce mixture and stir-fry for 1 minute.
13. Transfer to a platter and serve.

egg whites, toban djan, kosher salt, rice wine, cornstarch, chicken, peanut oil, black bean sauce, light brown sugar, soy sauce, scallions, fresh ginger, garlic, chiles

Taken from www.foodandwine.com/recipes/velvet-chicken (may not work)