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  Galt Inc
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 294
Ingredients:
1/2 cup Cornstarch
1/4 cup Water
1 1/2 tsp Minced garlic
1 1/2 tsp Minced gingerroot
3/4 cup Sugar
1/2 cup Soy sauce
1/4 cup White or rice vinegar
1/4 cup Cooking wine
1 1/2 cup Hot chicken broth
1 tsp MSG (optional)
3 lb Dark deboned chicken cut into large chuncks
1/4 cup Soy sauce
1 tsp White pepper
1 each Egg
1 cup Cornstarch
Vegtable oil for deep frying
2 cup Sliced green onions
16 small Dried hot peppers
Instructions:
To make sauce, mix 1/2 cup cornstarch and the water together. Add
garlic, gingerroot, sugar, soy sauce, vinegar and the wine. Add
chicken broth and MSG, if desired, and stir until sugar dissolves.
Refrigerate until needed. In seperate bowl, mix chicken, soy sauce,
and the white pepper. Stir in egg. Add cup of cornstarch and mix
until chicken is coated evenly. Add cup of vegetable oil to help
seperate chicken pieces. Divide chicken into small quantities and
deep fry at 350 degrees until crispy. Drain on paper towels. Place a
small amount of oil into a wok and heat until wok is hot. Add onions
and peppers and stir-fry briefly. Stir sauce and add to wok. Place
chicken in sauce and cook until sauce thickens. Add cornstarch or
water as needed. From: Galt Inc
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