General Tso's Chicken (Le Piment Rouge)

DIRECTIONS

• 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.