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General Tso's Chicken

3 T cornstarch
1 egg, beaten
1 lb chicken meat/2 in. pieces
1/4 c sugar
1/4 c soy sauce
1/4 c pineapple juice
1/4 c vinegar
1 clove garlic, minced (I use more, but I love garlic)
1 t fresh ginger, minced
oil for deep frying
6 dry whole red peppers
2 T cornstarch mixed with 3 T water
4 green onions, 1/4 inch pieces

Combine cornstarch, egg, and chicken and stir to coat well. Combine
sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger.

Heat oil in wok (at least 1 inch deep). When very hot, add half
of the chicken and fry until crisp and cooked (should only take a
few minutes). Remove to drain on paper towels.

Reheat oil and cook remaining chicken. Remove all but 1 T oil and
add red peppers. Stir fry quickly without burning. Add sauce and
stir until well-mixed and sugar dissolves. Add cornstarch mixture
stirring until thickened. Return chick to wok with green onions.
Stir to coat chicken, remove, and serve with rice. Serves 4.


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