Title: General Tso's Chicken #08
Categories: Poultry
Yield: 2 Servings

1 lb Chicken breasts; boneless,
-skinless; cut into 1"
-pieces
3 tb Soy sauce
1 tb Cornstarch
1 Egg white; beaten frothy
1 c Vegetable oil
3 Dried hot chili peppers;
-broken in half
2 Cloves garlic; chopped fine
1 1" piece ginger root; peeled
-and finely chopped
1 tb White wine vinegar
1 tb White wine
1 ts Cornstarch
1 tb Brown sugar
1 ts Sesame oil
1/4 ts Salt

From: Ken Gomberg

Date: Tue, 10 Sep 1996 08:34:55 -0400
In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.
cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat
well. Marinate in refrigerator for 1 hour. In a small bowl, combine
remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix
until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil.
Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden
brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok.
To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.

Pour sauce mixture into wok and cook, stirring, about 1 minute, until
thickened. Return chicken pieces to wok. Mix well and serve immediately.
Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400

From: Ken Gomberg
CHILE-HEADS DIGEST V3 #099

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.