General Tao Chicken
1 pound Boneless chicken breasts cut into 1-inch pieces
3 tablespoons Soy sauce
3 tablespoons Cornstarch
1 Egg white beaten until frothy
1 cup peanut oil
3 Hot dried chili peppers broken in half (de arbol, japone)
2 Cloves garlic finely chopped
1 Piece ginger root (1 in) peeled and finely chopped
1 tablespoon White wine vinegar
1 tablespoon White wine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/2 teaspoon Salt
1 teaspoon Brown sugar
Wash chicken; pat dry, then cut into 1-inch pieces. In a medium bowl, combine soy sauce, cornstarch, and beaten egg white. Marinate the chicken pieces for about 20 minutes in the egg white mixture.
Heat the peanut oil in a wok. Deep fry the chicken, a few pieces at a time, for about 1 minute or until golden brown. Remove with slotted spoon and drain on paper towels. Pour all but 2 tablespoons of the oil out of the wok.
To the oil in the wok, add the dried 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 with hot cooked rice or your favorite Asian noodles.