A take-out favorite, at home.
2 tablespoons Chinese rice vinegar or distilled white vinegar1 teaspoon roasted sesame seed oil2 teaspoons minced fresh ginger
2 teaspoons minced scallion bottoms , plus 6 to 8 scallions, white parts only, cut into 1-inch lengths1 1/2 quarts peanut, vegetable, or canola oil for deep fryingBeat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly.
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