Chinese Imperial Palace General Tso'S Chicken - cooking recipe

Ingredients

Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
1 1/2 teaspoons fresh ginger, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
1 (14 1/2 ounce) can condensed chicken broth
1 teaspoon msg (optional)
Meat
3 lbs boneless skinless chicken, cut into chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg, beaten
1 cup cornstarch
2 cups green onions, sliced
8 small dried hot peppers, seeds removed or 2 tablespoons chili paste

Preparation

Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.
Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated.
Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried.
Place a small amount of oil (1 Tbs.) in wok, and heat to 400 degrees.
Add onions, peppers, and stir fry about 30 seconds.
Stir sauce mixture, then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached.
Add chicken to sauce in wok, and cook until hot and bubbly.
Serve with fried or steamed rice. Enjoy!