General Tso'S Chicken

• 3 boneless chicken breasts, cut in bite size pieces
• 1/2 c. soy sauce
• 1/2 c. distilled white vinegar
• 1 clove garlic, minced
• 1 tsp. ginger root, peeled and minced
• 1 tsp. cornstarch
• 1 egg, beaten lightly
• 1/3 c. canola oil
• 4 dried hot chilies, seeded

1. Combine soy sauce, vinegar, 1/2 cup water, garlic and ginger root in a bowl.
2. Combine egg and cornstarch in another bowl and dip chicken pieces.
3. Heat oil in a wok or deep, heavy skillet until very hot, add the chicken and fry for 4 to 6 minutes, or until crisp.
4. Transfer chicken with tongs to paper towels to drain.
5. Pour off all but 1 tablespoon of oil from wok.
6. Add soy sauce mixture, chili peppers and chicken. Cook the mixture over moderately high heat for 5 minutes, or until heated through. Serve with steamed vegetables, fried rice or noodles.
7. Enjoy!

chicken breasts, soy sauce, white vinegar, clove garlic, ginger root, cornstarch, egg, canola oil, hot chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23053 (may not work)