Yaaaarg!

I still have to try this with tofu to see if it works, but if you eat feathered beasties:



General Tso’s Chicken


Chicken
• 2 large boneless, skinless chicken thighs
• 1 large egg, beaten
• 1/4 cup corn starch

Beat egg in a medium sized bowl, add corn starch and mix. Cut chicken into 1.5 cubic cm chunks, add to egg mixture, and mix until the chicken is coated.


Sauce
• 2 cloves garlic, crushed
• 1 to 2 tbsp grated ginger root
• 1 1/2 tbsp rice vinegar
• 2 tbsp rice wine
• 3 tbsp soy sauce
• 2 1/2 tbsp sugar
• 2 tbsp corn starch
• 1 -2 tbsp crushed dried hot peppers

Combine all but the peppers in a small bowl and set aside.


Frying:

Heat 1-2 inches of oil in a wok over medium heat. Fry the chicken in small batches until the coating is just turning golden-brown, then remove it and set aside on a paper-towel lined plate.

Pour out all but a small amount of the oil. Stir fry the pepper for a few seconds, then add the chicken. When the chicken is hot and crisp, pour the sauce (make sure it is mixed well) over the chicken and stir fry until the sauce thickens.

I recommend serving this over steamed rice and stir-fried broccoli.