Categories: Meats, Poultry, Chinese 
      Yield: 6 servings 
  
      1 lb Boneless chicken breasts cut        2    Cloves garlic finely chopped 
           -into 1 in pieces                   1    Piece ginger root (1 in) 
      3 tb Soy suace                                -peeled and finely chopped 
      3 tb Cornstarch                          1 tb White wine vinegar 
      1    Egg white beaten until              1 tb White wine 
           -frothy                             1 ts Cornstarch 
      1 c  Veg. oil                            1 ts Sesame oil 
      3    Hot dried chili peppers,          1/2 ts Salt 
           -broken in half                     1 ts Brown sugar 
  
  Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time 
  finding this recipe! It is probably called something else (like spicy fried 
  chicken) and I really do have a dozen recipes. 
  :)  This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of 
  Sable and Rosenfeld, Bantam books. 
   
  General Tsao was a real person, general and poet who lived in China 155-220 
  AD. 
   
  rn e in the frig for 1 hour. 
   
  Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 
  1 minute or until golden brown. Remove and drain on paper towels. Pour all 
  but 2 TB of the oil out of the wok. 
   
  To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 
  minutes. 
   
  In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 
  tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour 
  into wok, cook, stirring for 2 minutes until thickened. 
   
  Return  chicken pieces to wok, mix well and serve.