Dinner Tonight: Velvet Chicken with Asparagus Recipe

Ingredients

• 1 pound boneless, skinless chicken breasts, chilled in the freezer for 20 minutes or so to firm up
• 1 large egg white
• 1 pound thin asparagus, ends trimmed, cut into 2-inch pieces
• 2 cups peanut oil
• 1 ½ tablespoons water
• 2 ½ teaspoons cornstarch
• ¾ teaspoon kosher salt
• ¾ teaspoon sugar
• ¼ cup Virginia ham, minced
• ¾ teaspoon sesame oil
• ¾ teaspoon Shaoxing wine
• Pinch of freshly ground white pepper

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