General Tso's Chicken Iii

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

Ingredients

1	each	egg
1	tablespoon	cornstarch
1	pound	chicken	boned, skinned, thigh or breast, cut into 2 inch chunks
4	each	scallions, spring or green onions	cut diagonally into 1 inch
1	x	vegetable oil
16	small	red chilis, dried
1	each	garlic clove	minced
1/4	teaspoon	ginger	grated
		---	Sauce
4	teaspoons	cornstarch
4	teaspoons	sugar
4	teaspoons	rice vinegar
6	tablespoons	soy sauce
1/4	cup	chicken broth
1/4	cup	water
1/4	cup	sherry wine

Directions

Whisk together thoroughly the egg and cornstarch.

Add pieces of chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350 degrees F.

Fry chicken, a few pieces at a time until lightly browned and just cooked through.

Drain on paper towels.

Combine sauce ingredients, mixing well.

Set aside.

The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.

In frying pan, heat 1 tablespoon of oil until hot.

Add chili peppers and cook until blackened.

Add onions and stir-fry about one minute.

Add garlic and ginger, cooking briefly, but do not brown.

Remove from heat.

Reheat deep oil to 400 degrees F.

Return chicken to fat, in batches, and cook until crisp and golden brown.

Drain on paper towels.

Re-stir sauce and add to frying pan with onions and peppers.

Cook, stirring until thickened and bubbly.

Add chicken and cook, stirring, until well coated and heated through.

Serve over rice.