General Tsao's Chicken

1/2 cup Cornstarch
3lb Chicken*
1/4 cup Water
1/4 cup Dark Soy Sauce
1 1/2 ts Minced Ginger
1 ts White Pepper
1 1/2 ts Minced Garlic
1 Egg
1/2 cup Dark Soy Sauce
1 cup Cornstarch
1/4 cup White Vinegar
1 cup Salad Oil
1/4 cup Cooking Sherry
2 cup Sliced Green Onions
1 1/2 cup Hot Chicken Broth
16 Small Hot Dried Peppers
3/4 cup Refined Sugar

*Dark deboned in chunks. I divided recipe portions (above) to make it easier to prepare. To make Sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG and stir until sugar dissolves. Refrigerate until needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light brown. (Do not overcook; watch temp., stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat until just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke..be careful). Stir sauce; add to wok. Add chicken and cook just until sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 8 6-8. Serve with white steamed rice. This recipe courtesy of Chef Paul Kaewprasart of the Siam Rest in Columbus, OH.

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