Chinese General Tso's Chicken (Tso Chung Gai)

Recipe:

Ingredients:

• 1 large egg, beaten 
• 1/4 teaspoon salt
• 1 pinch black pepper 
• 2 tablespoons cornstarch
• 1 lb boneless skinless chicken thighs, cut into 1 inch cubes

For the Sauce:

• 2 1/2 tablespoons dark soy sauce
• 1 teaspoon minced garlic 
• 1 tablespoon minced fresh ginger 
• 2 tablespoons hoisin sauce 
• 3 teaspoons sugar 
• 3 teaspoons chinese rice wine vinegar 
• 1 1/2 teaspoons dry sherry

For the Rest:

• peanut oil 
• cornstarch, for dusting 
• 8 small dried hot chili peppers 
• 1/4 cup finely sliced green onion 
• 4 cups broccoli florets, steamed

Directions:
1  Mix together egg, salt, black pepper, and cornstarch in a bowl.
2  Add the chicken cubes; mix to coat, and marinate for at least 15 minutes.
3  In a small bowl, combine soy sauce, garlic, ginger,hoisin sauce, sugar, rice wine vinegar,    and sherry for the sauce; reserve.
4  Heat wok over high heat for a minute or so; add about 3 1/2-4 cups of peanut oil to wok, and  heat to 350 degrees F.
5  With tongs, remove chicken cubes individually from bowl, dust with 1 tbsp. cornstarch, shaking off excess, and place in the hot oil.
6  Deep-fry chicken pieces for 1 1/2-2 minutes, until browned and crisp.
7  Turn off heat, and remove chicken with a wire strainer and drain over a bowl.
8  Pour off all but 1 1/2 tbsp. of the oil from the wok.
9 Heat the wok over high heat for 20-30 seconds; add the chilies and stir-fry for 15-20 seconds, then add the green onions, cooking for 30 seconds more.
10 Add the chicken and cook, stirring, for 1 minute; remove all from wok and set aside.
11 Stir sauce mixture into wok,stirring well, until sauce thickens into a nice glaze
12 add chicken and chilis onions back into the wok, stirring until everything is well coated, about 1 1/2-2 minutes.
13 Place on platter; and garnish with steamed broccoli florets.
14 Serve with rice.