Mongolian Chicken Stir Fry

We're going to make a mongolian chicken, mongolian chicken, then the chicken is, we have about half a pound of chicken, white meat chicken, chicken breast, and slice, slice, pieces like that, like that, okay. Then, first we have to put a little seasoning in it, like a little salt, little salt, and little, little white pepper, and sesame seed, sesame seed oil, then, then you make, kind of make, make with it like that, then you put the egg whites in it, to marinate that, to kind of make a little coating on it, little, little white, chicken white, or you can put the whole egg in it, but you can use white chicken yolk too, but, egg yolk, but I like just white, so, okay, like that, little corn starch in it, so you try a little bit, make enough to, to make kind of, kind of like that, you know, kind of enough to cover, kind of cover the whole, all the pieces, kind of even, you know, like that, like that, okay, then after that we need some oil, some oil, like that, okay, that's about ready, okay, then, let me, let me wash my hands, all right, I think now we're ready to cook them, okay, turn up the heat, and make sure the wok is hot, or your frying pan is nice, hot and clean, if not clean, they will stick to the bottom, so, all right, so you can see that smoke coming up, so that's hot enough, so you put little, little oil into it, little bit more is okay to, to just fry up the chicken, because you usually, you scoop the meat out, and you drain the oil, and you never heat up too high, because you heat up too high, will, you'll burn it too fast, so you better put it down right now, yeah, you put it down right now, see this bottom, kind of, kind of loosen up there, so they don't stick together, kind of let them, separate them, like that, but you don't turn the, you don't turn up the water, the heat too high, otherwise, they will cook it too fast, so they will make the meat feel, feel dry, yeah, just like that, about medium, medium heat, and you can turn it up and down, kind of watch the, see now we turn it up, you see them, kind of, fighting, yeah, feel the higher heat, and now you can just, so make sure, make sure they are cooked evenly, every one of them, yeah, that's about cooked, see, that's really easy, okay, and we scoop, so we scoop them up, see they're, they're nice and, nice and tender, we only need a little oil to cooking the food, so, all right, and now we start cooking the, the Mongolian chicken, and all we need is just like, some regular white onion, and a green onion, okay, and first we have to put some, you have to put about, probably, probably one teaspoon of garlic, chopped garlic, and one teaspoon of chopped ginger, so you fry this up, and now you put the, you put the onion in, we need one tablespoon of vinegar, and one, and a couple teaspoon of, a tablespoon of cooking wine, and, and one and half a tablespoon of wholesome sauce, and then, so you need to put about half, depend on how, how high you want to eat it, about one half of the, half of the teaspoon of chili sauce, hot pepper sauce, okay, and, and also, and also a teaspoon of, a teaspoon of sugar, okay, then you put this in it, and just like that, and little, little, about teaspoon, little teaspoon of soy sauce,