General tso's chicken (nancy hattaway)

Yield: 2 Servings

Ingredients:

1 Egg
1 tb Cornstarch
1 lb Boned

Instructions:

skinless chicken cut -from thigh or breast into -2 inch chunks Peanut oil 16 Dried hot red peppers 5 Scallions cut diagonally -into 1" pieces 3 Cloves garlic finely minced 1/4 ts Grated fresh ginger MMMMM---------------------------SAUCE-------------------------------- 4 ts Cornstarch 4 ts Sugar 4 ts Rice vinegar 6 tb Soy sauce 1/4 c Water 1/4 c Rice wine 1/4 c Chicken broth Whisk together thoroughly the egg and cornstarch. Add pieces of chicken turning to coat evenly. In wok or deep-fat fryer heat 2 inches of oil to 350F. Fry chicken a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan heat 1 tbs of oil until hot. Add chili peppers and cook until dark red. Add scallions and stir-fry about one minute. Add garlic and ginger cooking briefly but do not brown. Remove from heat. Reheat deep oil to 400F. Return chicken to oil in batches and cook until crisp and golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with onions and peppers. Cook stirring until thickened and bubbly. Add chicken and cook stirring until well coated and heated through. Posted by Stephen Ceideburg December 18 1990.