General Tsao's Chicken

ingredients

Sauce:
1 1/2 tsp. garlic, minced
1 1/2 tsp. fresh ginger root, minced
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup white wine vinegar
1/2 cup hot chicken broth
Optional:(if you like it hot) 1 Tbsp. chili garlic sauce (or a bit more, to taste) Available in the Asian food section of your grocery store.

Chicken:
3 skinless, boneless chicken breast halves, cut into bite size pieces
1 Tbsp. soy sauce
1/2 tsp. pepper
1 egg
1/4 cup cornstarch

1 cup canola oil (for frying)
1 cup carrots, chopped into thin diagonal slices
1 1/2 - 2 Tbsp. chili pepper paste (available in the produce section of many store - in a toothpaste type tube) or use crushed chili peppers

3 Tbsp. cornstarch
1/4 cup water

1/2 cup green onion, sliced into diagonal pieces (for garnish)

method

Prepare the Sauce: In a small bowl combine garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Add hot chicken broth and stir until sugar dissolves. Refrigerate until needed.

To Prepare Chicken: In a separate bowl, combine chicken, 1 Tbsp. soy sauce and pepper. Stir in egg. Add 1/4 cup cornstarch and stir until chicken is evenly coated.

Heat vegetable oil in skillet over medium high heat. Place chicken pieces into skillet, letting excess coating drip off before adding. Cook until crispy the remove to a paper towel covered plate.

Remove most of the oil from the skillet and return over medium high heat. Add carrots and cook for one minute. Add chili pepper and cook briefly. Add prepared sauce and cook briefly. Mix 3 Tbsp. cornstarch with 1/4 cup water and stir until smooth. Add to cooking sauce a bit at a time, until sauce thickens to desired thickness.

Return chicken to sauce and cook just until re-warmed. Transfer to serving plate and sprinkle with green onions to garnish.