General Tao Chicken

10 oz. chichen thighs- cut into bite size pieces
1 TB. minced fresh ginger
2 scallions- 2 inch lengths
1 TB. minced garlic
2 TB. Dried chili peppers- whole
2 TB. sugar
2 TB. soy sauce
1 1/2 tsp. rice vinegar
2 TB. cornstarch
1/4 cup chicken stock
1 tsp. sesame oil
2 cup vegetable oil for frying

Marinade

1 egg white
1 TB, cornstarch
1 TB. soy sauce


1. Combine marinade ingredients in large bowl.
Add chicken and set aside for two hours.

2. Add 2 TB. cornstarch to chicken stock, store in refridgerator.

3. In deep pit heat oil to 350 degrees.
Fry chicken until it becomes crisp and gloden brown.

4. In a wok ( or fry pan) on high heat, heat 2 Tb. reserved oil.
Add ginger scallions, garlic, and chilies ( I break them up).
Stir to prevent burning. Add the cooked chicken pieces, still stirring quickly.

5. Add sugar, soy sauce, vinegar, stock/cornstarch mixture and stir until thick.
Remove from heat, stir in sesame oil, and place on serving dish.