The General's Chicken

aka General Tso's Chicken

Sauce

1 to 2 T Light Soy Sauce
1 to 2 T Mushroom Soy Sauce
1 to 2 T Rice Wine, Dry Sherry or Saki
1/2 inch slice of fresh ginger, chopped or slivered
Fresh Pepper
1 t Brown Sugar
1 T cornstarch
1 t Rice or cider vinegar
1 t Sesame Oil (optional)

main(int argc, char *argv) ingredients

1 lb Chicken breasts, deboned and cut into 1/2" strips
1 egg beaten
1/2 T vegetable oil
1/2 T Cornstarch
     Oil for frying

2 or 3 green onions, sliced
2 green pepper, cleaned and sliced into strips

If you like hot food, also anywhere from two to a dozen whole dried
red peppers of your own choosing. 

Method

In a bowl combine the chicken strips with the egg, 1/2 t oil and cornstarch.
Mix well.  Combine the Sauce ingredients in another bowl and set aside
for the final stir fry stage.

Heat enough vegetable oil to a high temperature in a kuali or wok and fry 
the chicken strips individually in small batches until lightly browned.  
Set onto paper towels to drain.  Discard the oil.  Add a slight amount of
oil again to the wok and fry  the onions, green pepper and dried red peppers
until the peppers  start to turn dark.  Add the sauce and cook until it
starts to become carmelized and thick.  Add the chicken for one minute
and serve immediately with rice on the side.

This is a composite recipe of several glommed from usenet over the years.
Feel free to experiment.  What makes  this taste delightful is the
combination of sweet and sour and the freshness of the result.  Breaded
Asian dishes do not keep well overnight.

Enjoy, Lah!