Chinese style chicken techinque, water velveting and kung pao chicken

Ingredients

• 1 lb chicken breasts or thighs, boneless & skinless, cut into 1 inch pieces
• 1 onion, diced
• 1 red bell pepper, cut in 1 inch dice
• 1-2 T oil
• 1 T minced garlic
• 1 T minced ginger
• 3-4 dried chilies or chili flakes
• 1/3 to 1/2 c cashews-

Velveting Marinade:

• 1/2 tsp kosher salt or to taste
• 1 T white wine
• 1 egg white
• 1 T cornstarch
• 1 T oil- -

Kung Pao sauce :

• 2-4 tsp Sriracha
• 6 T water(or stock)
• 2 T white wine
• 2 T sugar
• 4 T soy sauce
• 1 scallion sliced thin