General Tso’s Chicken

Sauce:
½ cup cornstarch
¼ cup water
1 ½ tsp minced garlic
1 ½ tsp minced ginger root
¾ cup sugar
½ cup soy sauce
¼ cup white vinegar
¼ cup cooking wine
1 ½ cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:
3 lbs de-boned dark chicken meat, cut into large chunks
¼ cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

1) Mix ½ cup cornstarch with water. Add garlic, ginger, sugar, ½ cup soy sauce, vinegar, wine, chicken broth and MSG ( if desired). Stir until sugar dissolves. Refrigerate until needed.

2) In separate bowl, ix chicken, ¼ cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.