General Tso's Chicken

3 lb boneless, skinless chicken

1/4 cup shoyu

1 egg, beaten

1 cup cornstarch

2 cup sliced green onions

8 dried hot peppers

Sauce
1/2 cup cornstarch

1/4 cup water

1.5 tsp garlic, minced

1.5 ginger, minced

3/4 cup sugar

1/2 cup shoyu

1/4 cup white vinegar

1/4 cup sherry or white wine

1 can condensed chick broth

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Sauce

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

Chicken

Mix chicken, shoyu, and hot peppers. Stir in egg. Add cornstarch, and mix until chicken pieces are coated (it will look awful at this point.) Deep fry 7-8 chicken pieces at a time in a 350 F oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is cooked.

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. Stir sauce mixture, and then add to wok. cook until thick. If it gets too thick, add water. Add chicken to wok and cook until hot a bubbly.