Chinese: General Tsao's Chicken 1

• 1 pound chicken breast halves, boneless, skinless breasts, cut into 1 inch pieces
• 3 tablespoons soy sauce, tamari
• 3 tablespoons cornstarch
• 1 each egg whites beaten until frothy
• 1 cup vegetable oil
• 3 each hot chili peppers dried, broken in half
• 2 cloves garlic peeled and minced
• 1 piece ginger root (1 inch), peeled and finely chopped
• 1 tablespoon white wine vinegar
• 1 tablespoon white wine
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1 teaspoon brown sugar

1. Marinate in the fridge for 1 hour.
2. Heat the oil in a wok.
3. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown.
4. Remove and drain on paper towels.
5. Pour all but 2 TB of the oil out of the wok.
6. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.
7. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth.
8. Stir in sugar, sesame oil and salt.
9. Pour into wok, cook, stirring for 2 minutes until thickened.
10. Return chicken pieces to wok, mix well and serve.

chicken, soy sauce, cornstarch, egg whites, vegetable oil, hot chili peppers, garlic, ginger root, white wine vinegar, white wine, cornstarch, sesame oil, salt, brown sugar

Taken from recipeland.com/recipe/v/chinese-general-tsaos-chicken-1-37340 (may not work)