General Tsao's Chicken

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cupsoy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir untilsugar dissolves. Refrigerate until needed.In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.Stir in egg. Add 1 cup cornstarch and mix until chicken pieces arecoated evenly. Add cup of vegetable oil to help separate chicken pieces.

Divide chicken into small quantities and deep-fry at 350 degrees untilcrispy. Drain on paper towels.Place a small amount of oil in wok and heat until wok is hot. Add onionsand peppers and stir-fry briefly. Stir sauce and add to wok.Place chicken in sauce and cook until sauce thickens.