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

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Preparation

• Sprinkle in the salt while stirring the meat. Stir in the wine.
• Add the egg white and gently mix to coat each piece of chicken making sure not to froth the egg. Sprinkle in the cornstarch, coating each piece.
• Add the oil and stir to coat. Let the meat marinate for 30 minutes.
• While the chicken marinates, prepare the other ingredients and the sauce. Have them ready.
• In a small bowl, mix together all of the ingredients for the sauce and set it aside.
  Make rice if desired to serve with dish.
• Velveting the chicken:
  Using the water method. Bring a pot of water with just one tablespoon oil to a boil.
• Once the water boils, lower the heat to maintain a very gentle simmer.
• Scatter in the marinated chicken, stir to separate and keep stirring gently until the coating turns white.
• Remove the chicken pieces quickly with a slotted spoon or strainer.