Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles)

Ingredients

• 1⁄4 cup chicken stock
• 1 1⁄2 tbsp. dry sherry
• 2 tsp. cornstarch
• 1⁄2 tsp. sugar
• 1⁄4 tsp. rice vinegar
• 1⁄4 tsp. kosher salt
• 1⁄4 tsp. ground black pepper
• 12 oz. boneless skinless chicken breast, very thinly sliced
• 1 1⁄2 tbsp. cornstarch
• 1 tbsp. dry sherry
• 1⁄4 tsp. ground white pepper
• 1 egg white
• 3 cups peanut oil, for frying
• 12 oz. chanterelle mushrooms, thickly sliced
• 3 scallions, cut into 1/2″ pieces
• 3 dried chiles de arbol
• 1 clove garlic, minced
• 1 (1″) piece ginger, peeled and thinly sliced
• 1⁄2 tsp. toasted sesame oil
• Cooked rice, for serving