Combine the chicken with the salt1/2 tsp, lightly beaten egg white1, cornstarch3 tbsp, sesame oil1 tsp and 1 tbsp vegetable oil3 tbsp, until coated. Chill for about 20 to 30 minutes. Heat a large wok over medium high heat and add 1 tbsp vegetable oil. Cook the chicken until browned and cooked through (cook in batches to avoid over crowding of pan). Remove chicken from wok and set aside.