- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The hallmark of this simple sweet and spicy stir-fry—velvety tender chicken—is achieved by boiling the marinated meat in oil.
Ingredient:
- 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
