General Tso's Chicken II

• soy sauce↗1⁄3 cup
• rice vinegar↗1⁄3 cup
• water or 1/3 cup chicken stock, mixed with↗1⁄3 cup
• cornstarch↗2 teaspoons
• dry sherry↗2 tablespoons
• sesame oil↗2 teaspoons
• cloves large garlic, minced↗2
• fresh ginger, minced↗2 teaspoons
• eggs, beaten↗2
• whole boneless chicken breasts, cut into 1-inch cubes↗4
• cornstarch↗2 tablespoons
• oil (I use less in nonstick skillet)1⁄2 cup
• dried hot red chilies↗5
• snow peas, steamed 1 minute↗1⁄2 lb

Step-by-step instructions

1. 1

   Combine soy sauce, rice vinegar, water or chicken and cornstarch mixture, dry sherry, sesame oil, garlic and ginger; set aside. Combine egg and cornstarch mixture well.

2. 2

   Add chicken and toss to coat. Heat oil until hot; fry chicken in batches until crisp and brown (do not crowd pan). Drain on paper towels.

3. 3

   Pour off all but 2 teaspoons oil from pan.

4. 4

   Add chilies and toss for a few seconds.

5. 5

   Return chicken to pan with soy sauce mixture and cook until glazed (1 to 2 minutes). Add pea pods; cook 1 more minute. Serve immediately.

6. 6

   If reheat ing, cut down on cooking time. Serves 6 to 8.