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General Tao's Chicken (Piment Rouge)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GENERAL TAO'S CHICKEN (PIMENT ROUGE)
 Categories: Chinese, Chicken
      Yield: 4 Servings
 
     10 oz Chicken Legs, deboned
      2 c  Soya Oil
      1 tb Ginger Root, minced
      2    Scallions, chopped
      1 tb Garlic, minced
      2 tb Dry Chili Pepper
      2 tb Sugar
      2 tb Soy Sauce
  1 1/2 ts Vinegar
      2 tb Cornstarch
    1/4 c  Chicken Stock
      1 ts Sesame Oil

MMMMM--------------------------MARINADE-------------------------------
      1    Egg White
      1 tb Cornstarch
      1 tb Soy Sauce
 
  For the best results use skinned deboned legs of capon. Cut the
  chicken into pieces no larger than 1 inch square. Prepare marinade by
  combining egg white, cornstarch and 1 tablespoon soy sauce in a large
  bowl. Add chicken pieces and set aside for two hours. In a deep pot,
  heat the oil until it reaches 350 degrees. In a basket, or with a
  slotted spoon, lower several marinated chicken pieces into the fat.
  Fry about one or two minutes or until the chicken becomes crisp; test
  for doneness before completing the batch. Continue until all pieces
  have been fried. Set oil and cooked chicken pieces aside. In a wok,
  on high heat, reheat two tablespoons of the reserved oil. Add
  prepared ginger, scallions, garlic and chili peppers. Stir to prevent
  burning. Add the fried chicken and stir quickly.Add sugar, soy sauce,
  vinegar and cornstarch mixed with chicken stock. Remove from the heat
  and stir sesame oil into the sauce. Spoon the mixture on to a hot
  platter and serve immediately with steamed rice.
 
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