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General Tso's Chicken

1 lb boned, skinned chicken (thigh or breast) into 2 inch chunks
4 to 5 green onions, cut diagonally into 1" pieces
1 egg
1 tbsp cornstarch
Vegetable oil
About 16 small dried chilis
1 Clove garlic, minced
1/4 tsp grated fresh ginger

4 tsp cornstarch
4 tsp sugar
4 tsp rice vinegar
6 TBSP soy sauce
1/4 C chicken broth
1/4 C water
1/4 C dry sherry wine

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 350 F. Fry chicken, a few pieces at a time
until lightly browned and just cooked through. Drain on paper
towels. Combine cornstarch, sugar, vinegar, soy, broth, water and
wine, mixing well. Set aside.

In frying pan, heat 1 TBSP of oil until hot. Add chili peppers
and cook until blackened. Add onions and stir-fry about one minute.
Add garlic and ginger, cooking briefly, but do not brown. Remove
from heat.

Reheat deep oil to 400 F. Return chicken to fat, 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. Serve over rice. Makes 3
to 4 servings.

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7 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Too vinegary, January 19, 2004 - 12:14 PM
Reviewer: Anonymous from Akron, OH
I'm not sure if it is a word, but it was way too vinegary. Unless I added the wrong amount of vinegar (I'm pretty sure I didn't). I was expecting a much sweeter taste.

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