General Tso's Chicken #8

Ingredients

Amount		Ingredient	Preparation
1 1/2	pounds	chicken	skinned and boned
1	each	egg
1	cup	flour, all-purpose
1/4	pound	bamboo shoots
1	each	green bell pepper
1	each	sweet red bell pepper
1/4	cup	water
1	tablespoon	soy sauce, dark
1	tablespoon	cornstarch
1	x	vegetable oil	(for deep frying)
2-3	tablespoons	vegetable oil	(in addition to the above)
2	Cloves	garlic	minced
1	teaspoon	ginger root	fresh, shredded
4-5	each	black peppercorns
1	tablespoon	white vinegar
1	tablespoon	cooking wine	chinese
1	teaspoon	chili sauce	chinese
1	tablespoon	sugar

Directions

Cut the chicken into 3/4 inch cubes.

In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour.

Set aside.

Cut the bamboo shoots into 1/2 inch cubes.

Seed the green and red peppers and cut them into small
cubes.

Set aside.

In a small bowl, combine the water, soy sauce and cornstarch.

Set aside.

In a wok or deep-sided, heavy-bottomed sauce pan, heat
enough vegetable oil to deep fry the chicken.

Deep fry the chicken until golden brown, about 10 minutes.

Remove from oil and drain on paper towel.

Deep fry the peppers 10 seconds and remove.

Heat the 2-3 tablespoons of oil in the wok.

Add chicken, peppers, garlic and ginger.

Then add the remaining ingredients including the bamboo
shoots but not the water-soy-cornstarch mixture and cook 2-3
minutes.

Add the water-soy-cornstarch mixture and simmer until sauce
thickens.

Transfer to warmed dish and serve.