---------- Recipe via Meal-Master (tm) v8.05
  
       Title: General Tso’s Chicken
  Categories: Chicken, Oriental
       Yield: 4 servings
  
            SUSAN AARONSON (PSTT79C)
      12    Chicken thighs; bone, skin,
            -1 pcs
     2/3 c  Cornstarch
       2 c  Canned chicken broth
       2 ts Garlic; mince fine
       2 ts Fresh ginger; grate
     1/2 c  Chinese Dark soy sauce
     1/3 c  Cider vinegar
     1/4 c  Very dry, Fino sherry;
            -(from Xerez Spain)
       1 tb MSG or salt
     1/2 c  Sugar
            COATING FOR CHICKEN
     1/2 c  Dark soy sauce
       1 ts Fresh ground black pepper
       1 ts White pepper
       2    Egg whites
       1 c  Cornstarch
     1/2 c  Peanut oil plus oil for deep
            -frying
       2 bn Scallions; 1/2 pcs
       6    -8 dried thin reddish
            -Szechuan peppercorns
  
   Mix all the ingredients (except the chicken) together
   until well blended and sugar is dissolved. Set aside
   until chicken is cooked. CHICKEN COATING- Wash and
   thoroughly dry the chicken chunks. Mix all the coating
   ingredients together and add the chicken, stirring to
   completely and evenly coat the pieces. Heat a wok with
   3 cups of peanut oil (if your wok if bigger, add more
   oil). When oil is hot--about 375 ~, add the chicken
   chunks, stirring with a chopstick or a knife (the thin
   instrument will enable you to keep the pieces
   separated) Turn the pieces constantly in the oil to
   ensure even cooking and browning. When cooked through
   (not overcooked) remove the crisp/brown pieces and
   drain well on paper toweling. Continue frying the
   chicken until all pieces are done. Reserve 2 tb of oil
   from the frying chicken in the wok and toss in the
   peppercorns, stirring until they begin to turn black.
   If you like it hotter, crush the peppercorns until the
   seeds come out of the pod-this is where the heat is.
   If you like it milder, remove the peppercorns. Add the
   scallions and toss for a few seconds then add the
   sauce ingredients, stirring very well and cooking just
   to the boil. The sauce will thicken at the boil and
   longer cooking will break down the cornstarch and
   cause the sauce to thin in a very short time. Add the
   chicken pieces to the sauce and stir. Taste for
   seasoning, adjust with salt and pepper to taste. This
   recipe, which I have since modified, was posted 4 or 5
   years ago but regretfully, I don't have the name of
   the original poster.
  
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