General tso's chicken from siam res. in columbus ohio

Yield: 8 servings

Measure Ingredient
½ cup Cornstarch in 1/4 c. water
3 pounds Chicken, in chunks
¼ cup Soy sauce
1½ teaspoon Ginger, minced
1 teaspoon White pepper
1½ teaspoon Garlic, minced
1 Egg
½ cup Soy sauce
1 cup Cornstarch
¼ cup White vinegar
1 cup Oil
¼ cup Cooking sherry
2 cups Green onions, sliced
1½ cup Chicken broth, hot
16 smalls Dried hot peppers
¾ cup Sugar

To make sauce: Add garlic, ginger, sugar, soy sauce, vinegar and sherry.

Then add broth and stir until sugar disolves. Refrigerate until needed.

In a seperate bowl mix chicken, soy sauce and pepper. Mix in egg. Add cornstarch until chicken is coated evenly. Add oil to help seperate the pieces. Divide chicken in small quantities and deep fry at 350 until crispy and light brown. Drain on paper towels.

Place a small amount of oil in a wok and heat until just hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok. Add chicken and cook until sauce thickens. Add water or cornstarch if needed.

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