Oil, for frying
4 chicken cutlets, cut into strips
3 egg whites
Cornstarch, for dredging
2 Tbsp mustard
6 Tbsp sugar
4 Tbsp soy sauce
3 Tbsp sesame oil
4 Tbsp vinegar
1. Heat the oil in a frying pan over medium-high heat.
2. Place the egg whites into a small bowl. With a hand whisk or two forks, beat the egg whites until frothy.
3. Coat the chicken strips with cornstarch. Dip into the beaten egg whites and fry on both sides until crispy and golden. Transfer to a plate lined with paper towels. You will need to re-beat the egg whites often as you work.
4. Pour off the remaining oil that is in the pan. To the pan, add the mustard, sugar, soy sauce, sesame oil, and vinegar. Cook for 1-2 minutes
until the sauce is smooth. Return the chicken strips to the pan and stir gently until they are well coated and sauce clings to chicken. Serve