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.
