Crispy wok-fried chile chicken

Egg white, beaten	1 large
Cornstarch	1/3 cup
Soy sauce	2 teaspoons
Shaoxing wine or dry sherry	2 teaspoons
Oil, toasted sesame	1 teaspoon
Salt, kosher	1 ¾ teaspoons
Chicken thighs, boneless, skinless, cut into ¾-inch pieces	1 pound
Flour, white rice	1 cup
Oil, canola	2 cups
Chiles, dried red Chinese	1 ½ ounces
Peppercorns, Sichuan	1 tablespoon
Ginger, peeled, minced	2 teaspoons
Garlic, minced	1 teaspoon
Scallions, cut into 1-inch pieces	8
Sugar	1 teaspoon
Baby spinach & arugula leaves	1 cup

1. In a medium bowl, combine the egg white, cornstarch, soy sauce, wine, oil, and 1-teaspoon salt. 
2. Add the chicken, turn to coat, and let stand for 15 minutes. 
3. Remove the chicken from the marinade, and transfer to a large bowl. 
4. Add the flour, and toss to coat, separating the pieces of chicken as necessary. 
5. Transfer the chicken to a colander, and shake well to remove any excess flour. 
6. In a wok, heat the oil to 300°F. 
7. Add the chiles, and fry until bring red and plump, about 15 seconds. 
8. Using a slotted spoon, transfer the chiles to another large bowl. 
9. Heat the oil to 350°F. 
10. Add half of the chicken, and fry over high heat, stirring occasionally, until golden, crisp, and cooked through, about 4 minutes. 
11. Using a slotted spoon, transfer the chicken to the bowl with the chiles. 
12. Repeat with the remaining chicken. 
13. Pour off all but 2 tablespoons oil from the wok. 
14. Add the peppercorns, ginger, and garlic, and stir-fry over moderate heat until softened but not browned, about 30 seconds. 
15. Add the scallions, and stir-fry for about 30 seconds. 
16. Add the chicken, chiles, sugar, and ¾-teaspoon salt, and stir-fry until hot, about 1 to 2 minutes. 
17. Stir in the spinach and arugula leaves until wilted, then transfer to a bowl; serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, December 2015