General Tso's Chicken

• 1 pound chicken breasts boneless, skinless, cut into 1 inch pieces
• 3 tablespoons soy sauce, tamari
• 1 tablespoon cornstarch
• 1 each egg whites beaten frothy
• 1 cup vegetable oil
• 3 each hot chili peppers dried, broken in half
• 2 each garlic cloves chopped fine
• 1 inch ginger root piece, peeled and finely chopped
• 1 tablespoon white wine vinegar
• 1 tablespoon white wine
• 1 teaspoon cornstarch
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon salt

1. In a glass bowl, place chicken pieces.
2. Combine 1 tablespoon soy sauce and 1tablespoon cornstarch.
3. Blend in beaten egg white.
4. Pour over chicken and toss to coat well.
5. Marinate in refrigerator for 1 hour.
6. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 teaspoon cornstarch; mix until smooth.
7. Stir in sugar, sesame oil and salt.
8. In a wok heat oil.
9. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown.
10. Remove and drain on paper towel.
11. Pour all but 2 tablespoons oil out of wok.
12. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.
13. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened.
14. Return chicken pieces to wok.
15. Mix well and serve immediately.
16. I like to serve this with rice and Sauteed Snow Peas and Red Peppers.
17. The chicken is spicy hot with the dried chili peppers, so adjust to your taste.

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

Taken from recipeland.com/recipe/v/general-tsos-chicken-41578 (may not work)