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General Tao Chicken

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      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
 
  1. 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. 2. 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. 3. 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. 4. 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.
 
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