Remove the skin and membrane from chicken
meat, slice into 1 1/2 inches wide, 2 inches long, 1/8 inches thick
pieces, and place in a bowl to marinate with egg white, salt, wine and
cornstarch. Set aside about 15 minutes.
Boil the walnuts in boiling water about 10
seconds, remove and let cool, then chop into small pieces the size of
Dredge the chicken pieces on all sides
with chopped walnuts, then deep fry over low heat about
1 minute or until golden brown.
Remove chicken from frying pan, lay on
plate, served with flavored pepper salt.