General Tso's Chicken

1 Large egg white

3tbl cornstarch

3tbl Chinese cooking wine (or white wine of your choice)

3tbl soy sauce

1 lb boneless, skinless chicken (diced)

1/4 cup chicken stock

2 tsp white vinegar

2 tsp sugar

vegetable oil for frying (sesame, peanut, etc)

12 dry red chili peppers

1 tbl minced ginger

1/2 tsp red pepper flakes

1/2 cup sliced green onions

1/2 cup roughly chopped cashews (optional)

Green onion tips sliced on the bias for garnish

In a bowl whisk together egg white, 2 tbl cornstarch, 2tbl wine, 1tbl soy sauce. Add chicken and toss to coat. Allow to marinade up to 2hrs.

Make sauce in a separate bowl - whisk together 1 tbl cornstarch, tbl chicken stock, (whisk together until smooth), add remaining 3tbl chicken stock, 1 tbl wine, 1 tbl soy sauce, vinegar, & sugar - set aside.

In a large wok heat 3inches of oil to 350. Cook chicken in oil until crispy. Remove and set aside to drain on a towel. Discard all but 1 tbl of oil from wok. Add chili peppers, garlic, ginger, red pepper flakes & 1/2 cup green onions. Stir fry until fragrent (about 15 sec). Add chicken stock sauce, bring to a boil and cook - stirring constantly - until sauce thickens (about 1min).

Remove from heat - toss with chicken - serve over rice with green onion and cashew garnish.