Velvet Chicken

Directions

1. 1
   In a large bowl, beat the egg whites with the toban djan, salt, 2 tablespoons of the rice wine and 1 tablespoon of the cornstarch.
2. 2
   Add the chicken and toss well, then cover and refrigerate for 2 hours.
3. 3
   In a large saucepan, heat 1 inch of peanut oil to 375.
4. 4
   Using a large slotted spoon, very carefully add one-third of the chicken to the hot oil and fry, stirring, until nearly cooked through and browned in spots, 1 to 2 minutes.
5. 5
   Using the slotted spoon, transfer the chicken to a paper towel-line baking sheet to drain.
6. 6
   Repeat two more times with the remaining chicken.
7. 7
   Reserve 2 tablespoons of the frying oil.
8. 8
   In a small bowl, whisk the remaining 2 tablespoons of rice wine with the black bean sauce, sugar, soy sauce and the remaining 1 tablespoon of cornstarch.
9. 9
   In a wok or large skillet, heat the reserved 2 tablespoons of frying oil.
10. 10
    Add the scallions, ginger, garlic and dried chiles and stir-fry for 30 seconds.
11. 11
    Add the chicken and asparagus and stir-fry until the asparagus is crisp-tender, about 3 minutes.
12. 12
    Add the black bean sauce mixture and stir-fry for 1 minute.
13. 13
    Transfer to a platter and serve.