General Tso's Chicken

2 T cornstarch
1/2 cup water
1 t garlic powder
1 t ground ginger
1 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup white cooking wine
1 1/2 cups hot chicken broth
3 pounds boneless, skinless chicken thighs, cut into chunks
1/4 cup soy sauce
1 t white pepper
1 egg
1 cup cornstarch
Oil for deep frying
2 cups sliced green onions
16 small, dried hot peppers

Mix cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine and chicken broth. Stir until sugar dissolves. Refrigerate until needed.

In a separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add about a cup of oil to help separate chicken pieces.

Divide chicken into small quantities, and deep fry at 350 degrees F until crispy. Drain on paper towels.

Place a small amount of oil in wok or large skillet and heat until hot. Add green onions and hot peppers and stir-fry briefly. Stir sauce and add to skillet. Place chicken in sauce and cook until sauce thickens.

Makes six to eight servings.