1 lb Boneless chicken breasts cut

           -into 1 in pieces
      3 tb Soy suace

      3 tb Cornstarch

      1    Egg white beaten until

           -frothy
      1 c  Veg. 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 tb White wine vinegar

      1 tb White wine

      1 ts Cornstarch

      1 ts Sesame oil

    1/2 ts Salt

      1 ts Brown sugar

  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.
  rn e in the frig for 1 hour.
  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 TB 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.