Tiny Spicy Chicken

This recipe is mild enough for children to eat. For more spiciness, add red pepper flakes with the chili paste and/or hot chili oil with the catsup.

1 1/2 lb. boneless, skinless chicken breast, cut into bite-sized pieces
1 egg white
1 1/2 Tbl. cornstarch
1/4 tsp. salt
2-4 Tbl. oil for cooking
2 tsp. minced garlic
2 tsp. minced ginger root
2 tsp. chili paste
3 green onions, finely minced
1 c. catsup
5 Tbl. soy sauce
5 Tbl. brown sugar
5 Tbl. Cooking Sherry or substitute
1/2 tsp. sesame oil (optional)
1-2 Tbl. cornstarch
garlic salt and pepper to taste

Directions:
1. Marinate chicken in egg white, cornstarch and salt. Let set 10-15 minutes.
2. Heat 2 Tbl. oil in wok. Add garlic, ginger root, chili paste and onions. Stir fry 1 minute. Add chicken and cook until meat is done. Remove chicken from wok and set aside.
3. Add 1 Tbl. more of oil. Add catsup. Cook until incorporated. In a separate bowl, mix soy, sugar, sherry, sesame oil and cornstarch. Set aside.
4. Return chicken to wok. Pour soy mixture over chicken. Stir until sauce thickens.