---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GENERAL TSO'S CHICKEN III
  Categories: Main dish, Poultry, Chinese
       Yield: 4 servings
  
       1    Egg
       1 tb Cornstarch
       1 lb Boned, skinned chicken
            - (thigh or breast)
            - cut into 2 inch chunks
       4    Green onions
            -cut diagonally into 1″ pcs.
            Vegetable oil
      16 sm Dried chilis
       1    Garlic clove; minced
     1/4 ts Grated fresh ginger
 
 ---------------------------SAUCE---------------------------
       4 ts Cornstarch
       4 ts Sugar
       4 ts Rice vinegar
       6 tb Soy sauce
     1/4 c  Chicken broth
     1/4 c  Water
     1/4 c  Dry sherry wine
  
      Quoting from the article the recipe was contained
   in, “The dish is not difficult to make and can be
   prepared partially in advance. The crunch texture of
   the chicken pieces is achieved by coating them with
   egg and cornstarch, then deep-frying them twice ~ once
   to cook them through and once at a higher temperature
   to make them brown and crisp. The velvety sweet-sour
   sauce, which is combined with the chicken at the last
   minute, provides a wonderful counterpoint. The amount
   of heat is your option. Sixteen small dried red
   peppers provide a moderate amount of heat. Add more or
   less to taste, but be careful not to bite into one.
   They are dynamite!”
   
    ******************************************************
   **************
      Whisk together thoroughly the egg and cornstarch.
   Add pieces of chicken, turning to coat evenly.  In wok
   or deep-fat fryer, heat 2 inches of oil to 350 F.  Fry
   chicken, a few pieces at a time until lightly browned
   and just cooked through.  Drain on paper towels.
   Combine sauce ingredients, mixing well.  Set aside.
   (The chicken may be fried the first time up to one
   hour in advance; the sauce can be combined several
   days in advance and kept covered in the refrigerator.)
      In frying pan, heat 1 TBSP of oil until hot.  Add
   chili peppers and cook until blackened.  Add onions
   and stir-fry about one minute. Add garlic and ginger,
   cooking briefly, but do not brown. Remove from heat.
      Reheat deep oil to 400 F.  Return chicken to fat,
   in batches, and cook until crisp and golden brown.
   Drain on paper towels.
      Re-stir sauce and add to frying pan with onions and
   peppers. Cook, stirring until thickened and bubbly.
   Add chicken and cook, stirring, until well coated and
   heated through.  Serve over rice.
   
   Makes 3 to 4 servings.
   
   From: Stephanie da Silva
  
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