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General Tsao's Chicken
Yield: 6 servings

1 lb boneless chicken breasts cut into 1 in pieces
3 Tbsp soy sauce
3 Tbsp cornstarch
1 egg white beaten until frothy
1 cup oil
3 hot dried chili peppers, broken in half
2 cloves garlic, finely chopped
1-inch piece ginger root, peeled and finely chopped
1 Tbsp white wine vinegar
1 Tbsp white wine
1 tsp cornstarch
1 tsp sesame oil
1/2 tsp salt
1 tsp brown sugar

Heat the oil in a wok. Deep fry the chicken, a few pieces at a
time, about 1 minute or until golden brown. Remove and drain on
paper towels. Pour all but 2 TB of the oil out of the wok.

To the oil in the wok, add the chili peppers, garlic and ginger,
stir-fry 2 minutes.

In a small bowl, combine the remaining soy sauce, vinegar, white
wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame
oil and salt. Pour into wok, cook, stirring for 2 minutes until
thickened. Return chicken pieces to wok, mix well and serve.

General Tsao was a real person, general and poet who lived in China
155-220 AD.

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