Kung Pao Chicken

Name: Kung Pao Chicken
Cuisine: Asian, Chinese, Thai
Ingredients: 2 egg whites; 3 tbsp cornflour; 1 tsp sesame oil; 1.1lbs chicken thighs, skinless, boneless and cut into scant 3cm pieces; 2 ¼ cups rapeseed or canola oil; 8 Chinese Red Peppers or Tianjin peppers (alternatively, use one red chilli, finely sliced); 6 cloves garlic, finely grated; 6 spring onions, thinly sliced on the diagonal; 1 thumb sized piece ginger, finely grated; 75g ½ cup roasted unsalted peanuts; 2 tbsp Cornflour; 50ml ¼ cup Shaoxing rice wine; 50ml ¼ cup soy sauce; 50ml ¼ cup chicken stock; 2 tbsp ¼ cup Chinese black vinegar; 1 tbsp sesame oil; 1 tbsp sugar; Salt; Cooked rice, for serving; 500g chicken thighs, skinless, boneless and cut into scant 3cm pieces; 500ml rapeseed or canola oil; 75g roasted unsalted peanuts; 50ml Shaoxing rice wine; 50ml soy sauce; 50ml chicken stock; 2 tbsp Chinese black vinegar; Cooked rice