General Tso's Chicken

Sauce: make ahead and refrigerate until needed
1/2 Cup Cornstarch
1/4 Cup Water
1 1/2 tsp. minced fresh Garlic
1 1/2 tsp. minced fresh Ginger
3/4 Cup Sugar
1/2 Cup Soy Sauce
1/4 Cup Rice Wine Vinegar
1/4 Cup Sherry, optional
1 can condensed Chicken Broth
Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Chicken:
3 lbs. boneless, skinless chicken, cut into chunks
1/4 Cup Soy Sauce
1 egg, beaten
1 Cup Cornstarch
2 Cup sliced Green Onions
1 Tsp. red pepper seeds
Peanut or Canola oil for frying

Mix chicken, soy sauce, and 1/2 Tsp. pepper seeds. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.
Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions and remaining pepper seeds. Stir fry about 30 seconds. Shake sauce mixture, and then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken pieces to sauce in wok, and cook until all is hot and bubbly. Garnish with sliced green onions and serve with fried or steamed rice.

*I make a tame version of this recipe for my family, but you can kick it up a bit by adding more pepper seeds or using small dried red peppers with the seeds removed. I serve this with Jasmine rice.**