General tso's chicken #9

Yield: 4 servings

Measure Ingredient
½ cup Cornstarch
¼ cup Water
1½ teaspoon Minced garlic
1½ teaspoon Minced ginger root
¾ cup Sugar
½ cup Soy sauce
¼ cup White vinegar
¼ cup Cooking wine
1½ cup Hot chicken broth
1 teaspoon Monosodium glutamate (optional)
3 pounds Deboned dark chicken meat, Cut into large chunks
¼ cup Soy sauce
1 teaspoon White pepper
1 \N Egg
1 cup Cornstarch
\N \N Vegetable oil for Deep-frying
2 cups Sliced green onions
16 \N 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, mix 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.

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