General Tso’s Chicken

1 1/2 lbs. chicken, boneless, 3/4 inch cubes
1 egg
1 cup flour
Oil for frying
3/4 cup water
3 tbsp. soy sauce
3 tbsp. corn starch
2 tbsp. white vinegar
3 tbsp. Mirin, Sweet Rice Wine
3 tbsp. sugar
1 tsp. Hoisin sauce
2 tbsp. chili paste with garlic
10 black peppercorns
1 tbsp. oil for veggie stir fry
2 cloves garlic, minced
1 tsp. fresh ginger root, shredded
5 stalks bok choy, sliced against the grain
1 green bell pepper, seeded and cut into short strips
1red bell pepper, seeded and cut into short strips

Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside. In a bowl combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste and peppercorns. NOTE: If you desire a saucier GTC, increase the sauce ingredients by half. Heat the tbsp. of oil in a wok or large skillet and add the garlic and ginger. Stir-Fry for a few moments and add the bok choy and peppers. Stir-Fry for only a minute, undercooking the veggies. Add the sauce and stir until thickened then add the chicken to heat through and coat. Serve on or with rice on the side.