Categories: Poultry 
      Yield: 4 servings 
  
     10 oz Chicken Legs, deboned               2 tb Sugar 
      2 c  Soya Oil                            2 tb Soy Sauce 
      1 tb Ginger Root, minced             1 1/2 ts Vinegar 
      2 ea Scallions, chopped                  2 tb Cornstarch 
      1 tb Garlic, minced                    1/4 c  Chicken Stock 
      2 tb Dry Chili Pepper                    1 ts Sesame Oil 
 
----------------------------------MARINADE---------------------------------- 
      1 ea Egg White                           1 tb Soy Sauce 
      1 tb Cornstarch                      
  
  For the best results use skinned deboned legs of capon. 
  Cut the chicken into pieces no larger than 1 inch square. Prepare marinade 
  by combining egg white, cornstarch and 1 tablespoon soy sauce in a large 
  bowl. 
  Add chicken pieces and set aside for two hours. 
  In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or 
  with a slotted spoon, lower several marinated chicken pieces into the fat. 
  Fry about one or two minutes or until the chicken becomes crisp; test for 
  doneness before completing the batch. Continue until all pieces have been 
  fried. Set oil and cooked chicken pieces aside. 
  In a wok, on high heat, reheat two tablespoons of the reserved oil. Add 
  prepared ginger, scallions, garlic and chili peppers. Stir to prevent 
  burning. 
  Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and 
  cornstarch mixed with chicken stock. Remove from the heat and stir sesame 
  oil into the sauce. Spoon the mixture on to a hot platter and serve 
  immediately with steamed rice. 
  Serves 4. 
  Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and 
  Le Piment Rouge Laurier graciously agreed to share the recipe for the 
  popular dish. This dish dates back to the Chin Dynasty and is named for 
  General Tao, a governor of the northern Chinese province of Hunan. 
  According to legend, the old general ate nothing but poultry and this dish 
  was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal. 
  From The Gazette, 91/02/27.