General Tsao's Chicken
Source: Elegant Entertaining Cookbook by Myra Sable, Bantam Books
Yield: 6 servings

1 lb boneless chicken breasts cut into 1 inch pieces
3 tbsp soy sauce
3 tbsp cornstarch
1 egg white beaten until frothy
1 cup vegetable oil
3 hot dried chili peppers, broken in half
2 cloves garlic finely chopped
1 piece ginger root (1 inch) peeled and finely chopped
1 tbsp white wine vinegar
1 tbsp white wine
1 tsp cornstarch
1 tsp sesame oil
1/2 tsp salt
1 tsp brown sugar

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 tablespoons 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 teaspoon 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.