1/2 lb Boneless chicken breasts
-skinned
1    Egg white
1/2 ts Salt
2 ts Cornstarch
2/3 c  Oil, preferably peanut
1 tb White sesame seeds
- (untoasted)

SAUCE
1 ts Dark soy sauce
1 ts Chinese black rice vinegar
-=OR=- Cider vinegar
1/2 ts Seame oil
1 ts Sugar
2 ts Rice wine or dry sherry
1/2 ts Roasted Sichuan peppercorns
– (optional)
2 ts Finely chopped scallions

CUT THE CHICKEN BREASTS into fine shreds 3 inches long. Mix them with the
egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in
a wok or large skillet until moderately hot. Add the chicken mixture and
stir-fry it quickly in the oil to keep it from sticking. Cook until it
turns white, which should take about 1 minute. Drain the chicken
immediately in a colander or sieve and drain off the oil. Clean the wok and
add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the
sesame seeds and stir-fry them for 1 minute or until slightly brown. Add
the sauce ingredients and bring to a boil. Return the cooked chicken to the
pan and stir-fry the mixture for another 2 minutes, coating the pieces
thoroughly with the sauce and sesame seeds. Serve at once, or let cool and
serve at room temperature.