Spicy Tangerine Chicken

In a small bowl, combine egg white, rice wine or sherry, and cornstarch and whisk until well mixed. Pour marinade over chicken pieces and refrigerate at least 8 hours.

In a small bowl, combine green onion, ginger, garlic, tangerine zest and red pepper flakes. Set aside.

In another small bowl, combine stock, soy sauce, sherry, vinegar and sugar. Stir to dissolve sugar. Set aside.

Preheat wok over high heat for 1 minute. Remove chicken from marinade, then discard marinade.

Swirl 2 tablespoons of the oil around sides of pan. When oil is hot, add chicken and stir-fry until partially cooked (1 to 2 minutes). Remove with a slotted spoon and set aside.

Heat remaining oil in wok for about 1 minute. Add onion-garlic-ginger mixture and stir-fry over medium-high heat until fragrant.

Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until white and firm (about 4 minutes).

Reduce heat to low. Mix in cornstarch mixture and stir until sauce has a glossy finish. Serve immediately.