General Tso's Chicken - 1

Course : Chinese
Serves: 4
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1 1/2 pounds chicken 3/4 inch cubes
1 large egg
1 cup flour
5 stalks bok choy slice across grain
1 medium green pepper seeded -- in strips
1 medium red pepper seeded -- in strips
3/4 cup water
3 tablespoons dark soy sauce
3 tablespoons cornstarch
3 tablespoons oil for deep frying
1 tablespoon oil for veggie stir fry
2 cloves garlic minced
1 teaspoon fresh ginger root shredded
10 piece black peppercorns
3 tablespoons white vinegar
3 tablespoons Chinese cooking wine
2 tablespoons Chinese chili paste with garlic
3 tablespoons sugar
1 teaspoon hoisin sauce

Preparation / Directions:

Beat egg, dip chicken and coat with flour. Deep fry until light brown; set aside. In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier GTC, increase sauce ingredients by half). Heat the 1 tbs of oil in wok and add garlic and ginger. Stir fry for a few seconds, and then add peppers and bok choy. Stir fry for about 1 min., being sure to undercook. Add sauce and meat; stir until sauce thickens and coats. Remove from heat and serve on rice.

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