The General's Chicken for One

• 6 ounces boneless skinless chicken breasts, cut into 1/2inch pieces
• 2 teaspoons soy sauce
• 1 dash white pepper
• 1 large egg white, beaten
• 4 teaspoons cornstarch
• 12 teaspoon water
• 1 medium garlic clove, minced (about 1 teaspoon)
• 1 teaspoon fresh ginger, grated (about 1 inch piece)
• 12 teaspoon sugar (or more to taste)
• 1 teaspoon white wine vinegar (or more to taste)
• 14 cup chicken broth
• 1 teaspoon hoisin sauce (optional)
• 1 teaspoon soy sauce (optional)
• peanut oil, for frying
• 1 green onion, thinly sliced on the diagonal
• 12 teaspoon crushed red pepper flakes

1. In a small bowl, combine chicken, soy sauce, pepper, egg white, 3 teaspoons cornstarch; stir until mixed and clumpy.
2. Whisk the remaining cornstarch with water in a cup to form a paste.
3. To the cup add garlic, ginger, sugar, vinegar, chicken broth hoisin sauce (if using), and soy sauce (if using); mix to form a sauce.
4. Heat enough oil in a skillet or wok to measure 1/2 inch deep over medium high heat.
5. Cook chicken, in a single layer, while stir frying, until golden and crisped, about 2 or 3 minutes; drain on paper toweling.
6. Pour out all but 1 teaspoon of the oil, add green onions and red pepper flakes; stir fry 1 minute.
7. Add sauce and cook until thickened, about 1 to 2 minutes.
8. Return chicken to skillet or wok to heat through and coat with sauce.

chicken breasts, soy sauce, white pepper, egg white, cornstarch, water, garlic, fresh ginger, sugar, white wine vinegar, chicken broth, hoisin sauce, soy sauce, peanut oil, green onion, red pepper

Taken from www.food.com/recipe/the-generals-chicken-for-one-383706 (may not work)