---------- Recipe via Meal-Master (tm) v8.05

     Title: General Tso's Chicken - Real Thing
Categories: Chicken, Chinese
     Yield: 8 servings

   1/2 c  Corn starch
     3 lb Chicken; dark meat, bone,
          -chunk
   1/4 c  Water
   1/4 c  Dark soy sauce
 1 1/2 ts Ginger; mince
     1 ts White pepper
 1 1/2 ts Garlic; mince
     1    Egg
   1/2 c  Dark soy sauce
     1 c  Corn starch
   1/4 c  White vinegar
     1 c  Salad oil
   1/4 c  Sherry
     2 c  Green onions; slice
 1 1/2 c  Hot chicken broth
    16 sm Hot dried peppers
     1 tb MSG (optional)
   3/4 c  Refined sugar

 To make Sauce, mix corn starch and water together. Add garlic,
 ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG
 and stir until sugar dissolves. Refrigerate until needed.

 In separate bowl mix chicken, soy sauce and pepper. Stir in egg.
 Add corn starch mixture until chicken is coated evenly. Add oil to
 help separate chicken pieces. Divide chicken in small quantities
 and deep-fry @ 350 F until crispy and light brown. (Do not
 overcook; watch temp; stir-fry or meat will toughen). Drain on
 paper towels.

 Place a small amount of oil in wok and heat until just hot. Add
 onions and peppers and stir-fry briefly (peppers will give off
 acrid smoke, be careful). Stir sauce; add to wok. Add chicken and
 cook just until sauce thickens.  Add water or water/corn starch if
 needed. This amount will fill two large platters and serves 6-8.

 Serve with white steamed rice.

 This recipe courtesy of Chef Paul Kaewprasart
 of the Siam Rest in Columbus, OH.

 (TWWR12A)

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