Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         boneless chicken breasts cut -- into 1 in pieces
   3      tablespoons   soy sauce
   3      tablespoons   cornstarch
   1                    egg white beaten until -- frothy
   1      cup           vegetable oil
   3                    hot dried chili peppers -- broken in half
   2      cloves        garlic finely chopped
   1      piece         ginger root -- (1 in), peeled and
                        -- finely chopped
   1      tablespoon    white wine vinegar
   1      tablespoon    white wine
   1      teaspoon      cornstarch
   1      teaspoon      sesame oil
     1/2  teaspoon      salt
   1      teaspoon      brown sugar

Preparation:

Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from "Elegant Entertaining Cookbook" by Myra Sable of Sable and Rosenfeld, Bantam books. General Tsao was a real person, general and poet who lived in China 155-220 AD. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 tbs of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve.