Velvet Chicken - Andrew Zimmern

Ingredients

• 2 large egg whites
• 2 tablespoons toban djan, a fermented chile-bean sauce (See Note)
• 1 teaspoon kosher salt
• 4 tablespoons rice wine or sake
• 2 tablespoons cornstarch
• 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch dice
• Peanut oil, for frying
• 2 tablespoons black bean sauce
• 2 tablespoons light brown sugar
• 2 tablespoons soy sauce
• 1 cup minced scallions
• 3 tablespoons peeled fresh ginger, finely grated
• 2 tablespoons thinly sliced garlic
• 3 small dried red hot chiles
• 1 pound asparagus, trimmed and cut on the diagonal into 1/2-inch pieces