chicken breast into 1 / 2-inch pieces and marinate for half an hour in a mixture of 1 T. egg white, cornstarch, and soy sauce. Fry in lukewarm oil until the meat turns white, and then drain.
炒雞丁所用的材料及作法如下：雞胸肉一磅，切成半吋大小之丁狀，用蛋白、太白粉及醬油各一湯匙醃拌約半小時後，用八分熱的炸油泡炸至雞丁變白而熟，瀝乾備用。