Combine chicken and cornstarch in small bowl. Toss to coat. Heat oil in large non-stick skillet or wok on medium heat. Add chicken. Stir fry 5- 7 minutes or until no longer pink in center. Remove from heat. Add onions, garlic, red pepper and ginger to skillet. Stir fry 15 seconds. Remove from heat. Combine vinegar, soy sauce and sugar in small bowl.
Mapo doufu or Mapo tofu (麻婆豆腐) is a popular Chinese dish from Sichuan province. It consists of tofu set in a spicy sauce, typically a thin, oily, and bright red suspension, based on douban 豆瓣 (fermented broadbean and chili paste) and douchi 豆豉 (fermented black beans), along with minced meat, usually pork or beef.
Chinese dumplings may be round or crescent-shaped, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat and vegetables. In northern China, it is customary for families to spend New Year's Eve preparing batches of Jiaozi together, to be enjoyed after midnight.
Oh, and one other difference: Spring rolls are Chinese; egg rolls probably aren't. In fact, Chinese cuisine in America is so vastly different from Chinese cuisine in China that many American Chinese restaurants advertise, beneath their English names, the words "Westernized Food" in Chinese.