Cut the chicken into pieces the size of a fingernail. Mix with starch and egg white in a small bowl. Shake the bowl so they well to the chicken and set them aside. Combine the ingredients for the sauce and leave them aside.
Heat the peanut oil in a wok or deep skillet over moderately high heat. Add the chicken and dried chili peppers and sauté, while stirring constantly, for about 4 minutes. Remove the chicken with a slotted spoon and drain on paper towels.