1 pound chicken breasts, boneless, skinless 1 green bell pepper 1 red bell pepper 1 orange bell pepper 2 green onions 1 tablespoon minced ginger 3 cups oil for deep-frying, or as needed 1 1/2 tablespoon red wine, balsamic, or red rice vinegar 1 teaspoon granulated sugar 1/4 teaspoon salt, or to taste 1/4 teaspoon chile paste with garlic 1 teaspoon sesame oil ***Marinade*** 1 egg white 2 teaspoons light soy sauce 2 teaspoons dark soy sauce 1 tablespoon cornstarch
Cut the chicken into 1-inch cubes. In a bowl, combine the chicken cubes well with the marinade ingredients. Marinate the chicken for 15 minutes.
Cut the peppers in half, remove the seeds and cut into cubes. Cut the green onions on the diagonal into 1-inch pieces. Mince the ginger.
Heat the oil for deep-frying to 360 degrees Fahrenheit. Add the chicken cubes. Deep-fry until golden brown, stirring to separate the individual cubes. Drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the ginger and stir-fry until aromatic (about 30 seconds). Add the green pepper. Stir-fry for a minute, then add the orange pepper. Stir-fry briefly, then add the red pepper. Splash the vinegar over. Stir in the sugar and salt.
Add the chicken cubes back into the wok. Stir in the chile paste and the green onion. Remove from the heat and stir in the sesame oil. Serve hot over rice.