Slice chicken thinly against the grain
Mix with 1 egg white, 1 tablespoon cornstarch per 1 pound chicken, 1 teaspoon oil, and a pinch of salt
Add a small splash of water or Shaoxing wine if needed to coat evenly
Toss until the chicken is fully and lightly coated
Marinate for 15 to 30 minutes
Blanch in barely simmering water or oil until just opaque, then drain
Finish cooking in the stir-fry or sauce briefly until done