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General Tso's Chicken #5

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GENERAL TSO'S CHICKEN #5
 Categories: Chinese, Chicken
      Yield: 6 Servings
 
      4 lg Chicken legs including
           -thighs, boned, cut into
           -1/2-inch pieces
      1    Egg, slightly beaten
    1/2 tb Vegetable oil
    1/2 tb Cornstarch
           Vegetable oil

MMMMM--------------------------SAUCE 1-------------------------------
      2    Green onions, trimmed to 4
           -inches
  1 1/2 tb Light soy sauce
  1 1/2 tb Mushroom soy sauce
  1 1/2 tb Rice wine or dry sherry
  2 1/2    Inch thick pieces fresh
           -ginger, peeled
           Grinding of fresh pepper
      3 tb Chicken bouillon
      1 ts Brown sugar
      1 tb Cornstarch

MMMMM--------------------------SAUCE 2-------------------------------
      1 ts Rice or cider vinegar
    1/2 tb Chili paste (more, if you
           -like hot food)
      1 ts Sesame oil (optional)
 
  DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil,
  and cornstarch. In a blender or food processor, or by hand, combine
  the ingredients for Sauce 1. In a small bowl, combine the ingredients
  for Sauce 2.  Place the measured ingredients beside the wok in the
  order in which they are to be placed in the wok. Warm 2 serving
  dishes, one lined with paper towel, in a 250=A1 oven. Fill the wok to
  a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high
  (400=A1), or until a day-old cube of bread browns in just under 1
  minute. Heat another 4 minutes to stabilize the temperature.  Put the
  chicken pieces into the oil one at a time until all are in. Stir-fry
  3 minutes. Remove the pieces from the oil, draining well over the
  wok, and keep warm in the oven on the paper-lined dish. Empty the oil
  from the wok. Reduce the heat to medium (350=A1) and stir in Sauce 1.
  As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the
  chicken, stir-fry 1 minute more, then turn into the serving dish.
  Scrape the sauce over the chicken and serve at once.
 
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