General Tao'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 1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 2) In separate bowl, mix chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetables oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. 3) Place a small amount of oil in wok and heat 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.