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1. Cut the chicken into 1" cubes.
2. Combine the sea salt, white pepper, cornstarch, soy sauce and the egg white.
3. Add the chicken and mix very well.
4. Let the chicken stand 1/2 hour.
5. Heat oil in a wok, add the chicken and stir-fry until it is browned.
6. Remove the chicken and drain well.
7. Stir-fry the ginger, onion, pepper and bamboo shoots for about 1 minute until the vegetables are crisp-tender.
8. Combine ingredients for seasoning sauce in a small bowl, mix well and add to wok.
9. Bring the mixture to a boil.
10. Add the chicken to the boiling sauce.
11. Stir-fry the chicken until coated with sauce.
12. Add the almonds and mix well.
13. Serve hot.
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