---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MODIFIED GENERAL TAO'S CHICKEN
  Categories: Chicken, Chinese, Ethnic
       Yield: 4 servings
  
      10 oz Chicken Legs, deboned, or
            -thighs, deboned, or
            -boneless chicken breasts
       2 c  Soya Oil
            Water chestnut flour (Powder)
            -to coat chicken pieces
 
 ------------------SEASONINGS (MIX IN BOWL------------------
       1 tb Ginger Root, minced
       2    Scallions, chopped
       1 tb Garlic, minced
       2    Thai finger peppers, crushed
            -use more or less to taste
       1 tb Orange or lemon peel, minced
 
 --------------------SAUCE (MIX IN BOWL--------------------
       2 tb Sugar
       2 tb Soy Sauce
   1 1/2 ts Vinegar
       2 tb Cornstarch
     1/4 c  Chicken Stock
       1 ts Sesame Oil
 
 -------------------------MARINADE-------------------------
       1 ea Egg White
       1 tb Cornstarch
       1 tb Soy Sauce
  
   Cut the chicken into pieces no larger than 1″ square.
   Prepare marinade by combining egg white, cornstarch,
   and 1 tablespoon soy sauce in a large bowl. Add chicken
   pieces and set aside for two hours. In a deep pot,
   heat the oil until it reaches 350 degrees. Dredge
   marinated chicken pieces in water chestnut powder to
   coat. In a basket, or with a slotted spoon, lower
   several marinated chicken pieces into the fat. Fry
   about one or two minutes or until the chicken becomes
   crisp; test for doneness before completing the batch.
   Continue until all pieces have been fried. Set oil and
   cooked chicken pieces aside. In a wok, on high heat,
   reheat two tablespoons of the reserved oil. Add
   prepared ginger, scallions, garlic, chili peppers, and
   orange or lemon peel. Stir to prevent burning. Add the
   fried chicken and stir quickly.Add sugar, soy sauce,
   vinegar and cornstarch mixed with chicken stock.
   Remove from the heat and stir sesame oil into the
   sauce. Spoon the mixture on to a hot platter and serve
   immediately with steamed rice. Serves 4.
  
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