General Tso's Chicken (Heriteau)

Ingredients

Amount		Ingredient	Preparation
4	large	chicken legs	including thighs, boned, cut into 1/2 inch pieces
1	each	egg	slightly beaten
1/2	tablespoon	vegetable oil
1/2	tablespoon	cornstarch
1	x	vegetable oil
Sauce 1
2	each	scallions, spring or green onions	trimmed to 4 inches
1 1/2	tablespoons	soy sauce, light
1 1/2	tablespoons	soy sauce	mushroom
1 1/2	tablespoons	rice wine
2	each	ginger	pieces, fresh, 1/2 inch thick, peeled
1	x	black pepper	fresh
3	tablespoons	chicken bouillon
1	teaspoon	brown sugar
1	tablespoon	cornstarch
Sauce 2
1	teaspoon	rice vinegar
1/2	tablespoon	chili paste
1	teaspoon	sesame oil

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 degree F oven.

Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.

Heat the oil to high (400 degrees F), 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 degrees F) and stir in Sauce 1.

As soon as it bubbles, stir in the chicken.

Sprinkle Sauce 2 over the chicken, stir-fry minute more, then
turn into the serving dish.

Scrape the sauce over the chicken and serve at once.