General Tso's Chicken

1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 c plus 2 tsp corn starch
5 dried chili pods
1 1/2 Tbls rice vinegar
2 Tbls rice wine
3 Tbls sugar
3 Tbls soy sauce

In large bowl, thoroughly blend the 1/2 c corn starch and the eggs, add the chicken and toss to coat.

In small bowl, prepare the sauce mixture by combining the 2 tsp corn starch with the wine, vinegar, sugar and soy sauce.

First stage of frying: Heat 1-2 inches of oil in a wok to medium-high heat

Fry chicken in small batches, just long enough to cook the chicken through.

Remove the chicken to absorbent paper and allow to stand (this step can be done well in adance, along with the sauce mixture, with both refrigerated).

Second Stage frying: Leave a tbls or two of oil in the woc. 

Add the pepper pods and ginger root (about 1 tsp) to the oil and stir fry briefly.

Return the chicken to the wok and stir fry until the pieces are crispy brown.

Add the sauce mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 min). 

Serves 4, with rice.