Cut the chicken into bite-sized pieces. Add the salt, egg white, 1 tbsp oil, and cornstarch. Mix and mb these evenly over the chicken pieces to form a thin coating.
Chop the ginger, and dried chili. Cut the peppers into bite-sized pieces.
Heat the remaining oil in a wok. Add the ginger and chili peppers stir-fry for 1 minute.
Add the chicken pieces, separating them while stirring. Add the pepper, soy sauce and vinegar, and fry for a further 2 minutes.
Serve immediately with rice. #Cook’s Tip# Vary the amount of chili peppers according to how hot you like your food!