Recipe(tried): General Tso's Chicken (with just enough spice)

GENERAL TSO'S CHICKEN

Here's a recipe for General Tso's Chicken that I have fixed a lot. I found it when my wife asked me to make her some because she did not like what we could get at the Chinese restaurant. I had to look around and then adapt several things to come up with this recipe. But it had just enough spice without being ever loving hot and great taste.

4 chicken legs, skin removed, cut into six pieces each
2 egg whites
2 teaspoons cornstarch
1/2 cup peanut oil
3 dried red chili peppers
1 scallion, chopped (separate white and green parts)
1 small knob fresh ginger, minced
1 garlic clove, minced
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp rice wine
1 teaspoon sugar
1 teaspoon cornstarch, mixed with 1 tsp water
2 teaspoons sesame oil
Hot steamed rice (for serving)

Vigorously blend egg whites and 2 teaspoons cornstarch; add chicken pieces and toss to coat.

Heat oil in large wok and add chicken pieces in batches, cooking each until golden, about 3 minutes, then draining.

Pour off all but 1 tablespoon of hot oil from wok. Add peppers and stir-fry for 15 seconds; add green scallion, minced ginger and garlic and stir-fry for 15 more seconds.

Add mixture of vinegar, soy, wine, and sugar, stirring until heated through. Add cornstarch and water mixture and stir until mixture is thickened.

Off heat, stir in sesame oil. Garnish with scallion greens, and serve over steamed rice.