General Tsao's Chicken

Cornstarch 1/2 cup
Water 1/4 cup
Minced garlic 1 1/2 teaspoons
Minced fresh ginger root 1 1/2 teaspoons
White sugar 3/4 cup
Soy sauce 1/4 cup
White wine vinegar 1/4 cup
Hot chicken broth 1/2 cup
Skinless, boneless 3 pounds
chicken breast halves, cut into
bite size pieces
Soy sauce 1/2 cup
Ground white pepper 1 teaspoon
Egg 1
Cornstarch 1 cup
Vegetable oil 1 cup
Chopped green onions 2 cups
Chile peppers, sun-dried 16 each

Procedure:

1. To Make Sauce: In a large bowl combine 1/2 cup
cornstarch and 1/4 cup water. Mix together. Add garlic, ginger,
sugar, 1/4 cup soy sauce and white wine vinegar. Then add
chicken broth and monosodium glutamate and stir all together
until sugar dissolves. Refrigerate until needed.

2. To Prepare Chicken: In a separate bowl, combine
chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1
cup cornstarch and stir until chicken is evenly coated.
Add oil to help separate chicken pieces. Divide chicken
into small quantities and deep fry at 350 degrees F (175
degrees C) until crispy. Drain on paper towels.

3. To Make Mixture: Place a small amount of oil in wok and
heat until wok is hot. Add scallions and dried Chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).