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

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 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
Stir until sugar 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 are coated evenly.
Add a little vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until crispy.
Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot.
Add onions and peppers and stir−fry briefly.
Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.