Gong Bao Jiding

• 1 pound skinless, boneless chicken thighs, cut into 1/2-inch dice
• 1 tablespoon plus 1 teaspoon arrowroot
• 1 egg white
• 1 tablespoon dark soy sauce
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon rice wine vinegar
• 1 tablespoon plus 1 1/2 teaspoons peanut oil
• 1 teaspoon chili paste with garlic
• 2 thin slices fresh ginger
• 2 garlic cloves, thinly sliced
• 2 teaspoons sweet flour, also known as glutinous rice flour
• 3 tablespoons garlic chives or other chives, cut into 2-inch segments

1. Place chicken in medium bowl.
2. Dust with 1 teaspoon arrowroot and toss to coat.
3. Add egg white, soy sauce and salt.
4. Mix well and set aside.
5. In small bowl, mix together sugar, vinegar, remaining 1 tablespoon arrowroot and 1 cup water.
6. Set aside.
7. Place a wok over high heat until hot.
8. Add 1 tablespoon oil and swirl to coat the pan.
9. When oil is thoroughly heated, add chicken and stir-fry until seared, about 2 minutes.
10. Transfer chicken to paper towels to drain.
11. Wipe wok and return to medium-high heat.
12. Add remaining 1 1/2 teaspoons oil, chili paste, ginger, garlic and sweet flour.
13. Stir for 30 seconds.
14. Add chicken, vinegar mixture and garlic chives.
15. Stir-fry until chicken is thoroughly cooked, about 2 more minutes.
16. Serve hot.

skinless, arrowroot, egg, soy sauce, salt, sugar, rice wine vinegar, peanut oil, chili paste with garlic, thin slices fresh ginger, garlic, sweet flour, garlic

Taken from cooking.nytimes.com/recipes/11619 (may not work)