![Velvet Chicken](https://cdn.statically.io/img/www.foodandwine.com/thmb/TTpMZ014K07FnKVFm4kAqEY8h1k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201411-xl-velvet-chicken-7f7db150d9f348f6b45fa3907e30dc27.jpg)
Ingredients
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2 large egg whites
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2 tablespoons toban djan, a fermented chile-bean sauce (See Note)
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1 teaspoon kosher salt
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4 tablespoons rice wine or sake
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2 tablespoons cornstarch
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2 pounds boneless, skinless chicken thighs, cut into 1/2-inch dice
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Peanut oil, for frying
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2 tablespoons black bean sauce
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2 tablespoons light brown sugar
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2 tablespoons soy sauce
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1 cup minced scallions
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3 tablespoons peeled fresh ginger, finely grated
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2 tablespoons thinly sliced garlic
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3 small dried red hot chiles
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1 pound asparagus, trimmed and cut on the diagonal into 1/2-inch pieces
Directions
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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. Add the chicken and toss well, then cover and refrigerate for 2 hours.
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In a large saucepan, heat 1 inch of peanut oil to 375°. 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. Using the slotted spoon, transfer the chicken to a paper towel-line baking sheet to drain. Repeat two more times with the remaining chicken. Reserve 2 tablespoons of the frying oil.
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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.
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In a wok or large skillet, heat the reserved 2 tablespoons of frying oil. Add the scallions, ginger, garlic and dried chiles and stir-fry for 30 seconds. Add the chicken and asparagus and stir-fry until the asparagus is crisp-tender, about 3 minutes. Add the black bean sauce mixture and stir-fry for 1 minute. Transfer to a platter and serve.
Notes
Toban djan is available at Asian markets or at unitednoodles.com.