---------- Recipe via Meal-Master (tm) v8.04
       Title: General Tso’s Chicken  Twwr12a
  Categories: Chinese, Main dish, Chicken, Party
       Yield: 8 servings
       1/2 c  Cornstarch
         3 lb chicken*
       1/4 c  Water
       1/4 c  Dark Soy Sauce
     1 1/2 ts Minced Ginger
         1 ts White Pepper
     1 1/2 ts Minced Garlic
         1    Egg
       1/2 c  Dark Soy Sauce
         1 c  Cornstarch
       1/4 c  White Vinegar
         1 c  Salad Oil
       1/4 c  Cooking Sherry
         2 c  Sliced Green Onions
     1 1/2 c  Hot Chicken Broth
        16 sm Hot Dried Peppers
         1 TB MSG -- (optional)
       3/4 c  Refined Sugar
   *Dark deboned in chunks I divided recipe portions
   (above) to make it easier to pre-prepare. To make
   Sauce, mix cornstarch and water together. Add garlic ,
   ginger, sugar, soy sauce, vinegar and wine. Then add
   broth and MSG and stir 'til sugar dissolves.
   Refrigerate 'til needed. In separate bowl mix chicken,
   soy sauce and pepper. Stir in egg. Add cornstarch
   until chicken is coated evenly. Add oil to help
   separate chicken pieces. Divide chicken in small
   quantities and deep-fry @ 350 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 'til just hot. Add
   onions and peppers and stir-fry briefly (peppers will
   give off acrid smoke..be careful). Stir sauce;
   interactive personal service 03/17/92       11:02 PM
   Add water or interactive personal service
          10/01/93         5:25 PM water/cornstarch 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. Recipe By :
   From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
   Oct 1996 21:34:53 +0800 (