1 lb Boneless chicken breasts cut -into 1 in pieces 3 tb Soy suace 3 tb Cornstarch 1 Egg white beaten until -frothy 1 c Veg. oil 3 Hot dried chili peppers, -broken in half 2 Cloves garlic finely chopped 1 Piece ginger root (1 in) -peeled and finely chopped 1 tb White wine vinegar 1 tb White wine 1 ts Cornstarch 1 ts Sesame oil 1/2 ts Salt 1 ts Brown sugar Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books. General Tsao was a real person, general and poet who lived in China 155-220 AD. rn e in the frig for 1 hour. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok. To the oil in the wok, add the 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.
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