General Tso’s Chicken

1. Combine chicken, 1/4 c. soy sauce, and white pepper in a bowl. Add beaten egg.

2. Preheat oil in a pan. When oil is hot, add 3/4 c. cornstarch to chicken and combine thoroughly.

3. Fry chicken in batches until brown and cooked through, about 5-6 minutes per batch. Use a larger pan and don’t fill it too much, or it can overflow.

4. Let chicken drain on a plate lined with paper towels.

5. Combine 1/4 c. cornstarch, 1/2 c. soy sauce, vinegar, sherry, sugar, and chicken bouillon in a medium bowl.

6. Heat a wok to medium heat and add oil. Saute garlic, ginger, and crushed chili for about 30 seconds, or until garlic starts to brown. Add sauce. Stir constantly until sauce starts to thicken, about 1 minute. Add scallions.

7. Return chicken to pan and stir until chicken is coated with sauce. Serve with hot rice.