General's Spicy Hot Chicken
Makes 6 servings
Cooking Time: 10 Minutes

1 whole chieck breast, split, boned, and skinned

MARINADE:
1 tablespoon soy sauce
1 teaspoon cornstarch

SAUCE:

1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon cornstarch paste

Vegetable oil, for blanching

3 dried red chili poids, broken and seeds from pods

SEASONINGS:

1 green inion (white part), chopped
1/2 teaspoon minced fresh ginger
1 clove garlic, minced or pressed

2 teaspoons sesame oil

Pound chick slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine MARINADE ingrediencts with chicken in the order listedl set aside.

Combine SAUCE ingredients thoroughly; seet aside.

TO OIL-BLANCH, set wok over high heat for about 1 minute. Add 2 cuts oil and heat to 350'. Add chieck and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil.

TO SIR-FRY, remove all by 2 tablespoons oil from wok. Reheat, swirling pan to coat sides, Add chili pids and seeds; stir fry for about 30 seconds until browned. Return chicken and add SEASONINGS, stir frying for another 30 seconds. Pour in sauce and cook until thickened. To servem stir in sesame oil.

* Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let tyem get to dark.

General Chua, a famous Chinese general from the Hunan Providence, is reported to have concocted this dish over 100 years ago. it's hot, spicey and quite tempting. Enjoy! He did.