General Tso's Chicken

General Tso's Chicken

Sauce

1/2 c. cornstarch
1/4 c. water
1 1/2 tsp. minced garlic
1 1/2 tsp. minced ginger root
3/4 c. sugar
1/2 c. soy sauce
1/4 c. white vinegar
1/4 c. cooking wine
1 1/2 c. hot chicken broth
1 tsp. MSG (monosodium glutamate), optional

Meat
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 c. soy sauce
1 tsp. white pepper
1 egg
1 c. cornstarch
vegetable oil for deep-frying
2 c. sliced green onions
16 small dried hot peppers

Mix 1/2 c. cornstarch with water.

Add garlic, ginger, sugar, 1/2 c. soy sauce,
vinegar, wine, chicken broth and MSG, if desired.

Stir until sugar dissolves. Refrigerate until needed.

In separate bowl mix chicken, 1/4 c. soy sauce,
and white pepper.

Stir in egg.

Add 1 c. cornstarch, and mix until chicken
pieces are coated evenly.

Add 1 c. of vegetable oil to help
separate chicken pieces.

Divide chicken into small quantities,
and deep-fry at 350, until crispy.

Drain on paper towels.

Place a small amount of oil in wok,
and heat until wok is hot.

Add onions and peppers,
and stir-fry briefly.

Stir sauce, and add to wok.

Place chicken in sauce, and cook until sauce thickens.