General tao chicken

Yield: 4 Servings

Ingredients:

10 oz Chicken legs - bite sized
1 tb Minced fresh ginger
2 Scallions - 2 inch lengths
1 tb Minced garlic
2 tb Dried chilli peppers - whole
2 tb Sugar
2 tb Soy sauce
1 1/2 ts Rice vinegar
2 tb Cornstarch
1/4 c Chicken stock
1 ts Sesame oli
2 c Soya oil for cooking Marinade
1 Egg white
1 tb Cornstarch
1 tb Soy sauce

Instructions:

1. Cut chicken into pieces no larger than 3/4 inch square. Combine marinade ingredients in large bowl. Add chicken pieces and set aside for 2 hours. Add 2 T cornstarch to chicken stock store in refridgerater. 2. In a deep pot heat oil to 350 F. In a basket or slotted spoon lower several pieces of chicken into the oil. Fry until chicken becomes crisp (1 to 2 minutes) and test meat to ensure doneness. Continue doing several pieces at a time until all are cooked. 3. In a wok on high heat reheat 2 T reserved oil. Add prepared ginger scallions garlic and chilies. Stir to prevent burning. Add the cooked chicken pieces still stirring quickly. 4. Add sugar soy sauce vinegar stock/cornstarch mixture and stir until thick. Remove from heat stir in sesame oil and place on serving dish. Serve with steamed rice.