General Tsao's Chicken

Sauce:

• 1/2 cup cornstarch
• 1/4 cup water
• 1+1/2 tsp minced garlic
• 1+1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1+1/2 cup hot chicken broth
• 1 tsp monosodium glutamate (optional)

   Meat:

• 3 lbs deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep−frying
• 2 cups sliced green onions
• 16 small dried hot peppers. 

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
 soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
 sugar dissolves. Refrigerate until needed.
    In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
 Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
 coated evenly. Add cup of vegetable oil to help separate chicken pieces.
   Divide chicken into small quantities and deep−fry at 350 degrees until
 crispy. Drain on paper towels.
   Place a small amount of oil in wok and heat until wok is hot. Add onions
 and peppers and stir−fry briefly. Stir sauce and add to wok.
 Place chicken in sauce and cook until sauce thickens.