General Tso's Chicken

Chicken3 lbs. boneless, skinless chicken, cut into chunks
1/4 cup shoyu
1 egg, beaten
1 cup cornstarch
2 cup sliced onions
8 small dried hot peppers, seeds removed

To make the chicken

1. Mix chicken, soy sauce, and hot peppers.
   
2. Stir in egg.
   
3. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.)
   
4. Deep fry 7 or 8 chicken pieces at a time in 350 F oil until chicken pieces are crispy.
   
5. Drain on paper towels. Repeat until all chicken chunks are fried.
   
6. Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers (reusing them at this point..), and stir fry about 30 seconds.
   
7. Stir sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency.
   
8. Add chicken to sauce in wok, and cook until all is hot and bubbly.
   

Sauce
1/2 cup cornstarch
1/4 cup Water
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger
3/4 cup sugar
1/2 cup shoyu
1/4 cup white vinegar
1/4 cup sherry (I have used a white wine before as well)
1 can condensed chicken broth

To make the sauce

1. Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.