General Tsos Chicken

• 3 pounds Boneless, Skinless Chicken Breasts, Cubed
• 3/4 cups Soy Sauce, Divided
• 1 teaspoon White Pepper
• 1 whole Egg, Beaten
• 1 cup Cornstarch, Divided
• 4 cups Vegetable Oil, For Frying (or As Needed To Fill Your Pan)
• 1/4 cups White Vinegar (and Make It A Scant 1/4 Cup)
• 1/4 cups Dry Sherry
• 1/2 cups Sugar; Might Need To Add Another 1/4 If You Want It Sweeter
• 1- 1/2 teaspoon Dry Chicken Bouillon, Or 1 1/2 Cups Hot Chicken Broth
• 1 teaspoon Wok Oil Or Vegetable Oil
• 1- 1/2 teaspoon Minced Garlic
• 1- 1/2 teaspoon Grated Ginger
• 2 teaspoons Dried Red Chili Peppers, Crushed (Include Some Seeds If You Like Extra Heat)
• 1/2 cups Scallions, Chopped
• 6 cups Cooked White Rice For Serving

1. 1.
2. Combine chicken, 1/4 c. soy sauce, and white pepper in a bowl.
3. Add beaten egg.
4. 2.
5. Preheat oil in a pan.
6. When oil is hot, add 3/4 c. cornstarch to chicken and combine thoroughly.
7. 3.
8. Fry chicken in batches until brown and cooked through, about 5-6 minutes per batch.
9. Use a larger pan and dont fill it too much, or it can overflow.
10. 4.
11. Let chicken drain on a plate lined with paper towels.
12. 5.
13. Combine 1/4 c. cornstarch, 1/2 c. soy sauce, vinegar, sherry, sugar, and chicken bouillon in a medium bowl.
14. 6.
15. Heat a wok to medium heat and add oil.
16. Saute garlic, ginger, and crushed chili for about 30 seconds, or until garlic starts to brown.
17. Add sauce.
18. Stir constantly until sauce starts to thicken, about 1 minute.
19. Add scallions.
20. 7.
21. Return chicken to pan and stir until chicken is coated with sauce.
22. Serve with hot rice.

chicken breasts, soy sauce, white pepper, egg, cornstarch, vegetable oil, white vinegar, sherry, sugar, chicken, wok oil, garlic, ginger, red chili peppers, scallions

Taken from tastykitchen.com/recipes/main-courses/general-tso%e2%80%99s-chicken/ (may not work)