Whisk together chicken stock, dry sherry, cornstarch, sugar, rice vinegar, kosher salt, and black pepper in a small bowl and set aside for the sauce.

In a medium bowl, toss together thinly sliced chicken breasts, cornstarch, dry sherry, kosher salt, white pepper, and egg white.

Let the chicken marinate for 30 minutes, then drain.

Heat peanut oil in a wok or skillet to 300 degrees F.

Add the marinated chicken and fry, stirring constantly, until cooked through (about 45 seconds).

Transfer the fried chicken to a colander to drain.

Heat the oil to 350 degrees F.

Add sliced chanterelle mushrooms to the oil and fry, stirring, until slightly softened (about 30 seconds).

Transfer the fried mushrooms to the colander with the chicken to drain.

Discard all but 1 tablespoon of oil from the wok and return it to high heat.

Add scallions, dried arbol chiles, minced garlic clove, and thinly sliced ginger and cook, stirring constantly, until fragrant (about 10 seconds).

Add the prepared sauce to the wok and cook, stirring constantly, until thickened (about 20 seconds).

Return the cooked chicken and chanterelle mushrooms to the wok and toss with the sauce until well coated.

Transfer the stir-fry to a serving platter, drizzle with toasted sesame oil, and serve with cooked rice.