Step 1

Whisk together everything but the chicken in a medium bowl. Place the vinegar, egg white, cornstarch, salt, and 1 tablespoon of the oil in a medium bowl and whisk to combine — you want to really make sure the egg white is loosened up before adding the chicken.

Step 2

Add the chicken and refrigerate for 30 minutes. Add the chicken and toss to coat. Refrigerate the chicken uncovered for 30 minutes.

Step 3

Bring a saucepan of water to a boil. Bring a large saucepan of water to a boil over medium-high heat. Add the remaining 1 tablespoon of oil.

Step 4

Boil the chicken for 3 minutes. Reduce the water's temperature to a simmer. Add the chicken carefully, stir to separate, and cook for 3 minutes — the chicken will turn opaque and should be just cooked through.

Step 5

Drain the chicken. Remove the chicken with a slotted spoon to a colander to drain very well before stir-frying.