1/2 lb Boneless chicken breasts cut
-into 1/4" strips
Marinade:
2    Egg whites, beaten
2 tb Cornstarch
1/8 ts Salt
Deep fry
3 c  Peanut oil
Assembly
17 oz Can creamed corn
3 c  Chicken stock
1 tb Light soy sauce
Salt & pepper to taste
Sesame oil

Cut the chicken and pat dry on paper towels. Mix with the egg-white
marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok
to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in
the oil just until they are barely tender. They will not brown. Heat the
creamed corn along with the soup stock and light soy. When hot add the
chicken and season to taste with the salt and pepper. Add the sesame oil
drops to garnish and serve.