Recipe: General Tao Chicken

Scott, could this be close?

Title: GENERAL TAO CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

10 oz Chicken legs - bite sized
1 tb Minced fresh ginger
2 Scallions - 2 inch lengths
1 tb Minced garlic
2 tb Dried chilli peppers - whole
2 tb Sugar
2 tb Soy sauce
1 1/2 ts Rice vinegar
2 tb Cornstarch
1/4 c Chicken stock
1 ts Sesame oli
2 c Soya oil for cooking
Marinade
1 Egg white
1 tb Cornstarch
1 tb Soy sauce

Cut chicken into pieces no larger
than 3/4 inch square. Combine
marinade ingredients in large bowl.
Add chicken pieces and set aside for 2 hours.

Add 2 T cornstarch to chicken
stock, store in refridgerater.

In a deep pot, heat oil to 350 F.

In a basket, or slotted spoon, lower
several pieces of chicken into the
oil. Fry until chicken becomes crisp
(1 to 2 minutes) and test meat to
ensure doneness. Continue doing
several pieces at a time until
all are cooked.

In a wok, on high heat, reheat 2 T
reserved oil. Add prepared ginger,
scallions, garlic, and chilies.
Stir to prevent burning.

Add the cooked chicken pieces, still
stirring quickly.

Add sugar, soy sauce, vinegar,
stock/cornstarch mixture
and stir until thick.

Remove from heat, stir in sesame oil, and
place on serving dish.

Serve with steamed rice.