General Tso's Chicken

First start with marinating the chicken in a bowl with 1 cup of rice wine and soy sauce with 1 TBS of salt. Get out your dutch oven and use veggie oil about 2 inches in the pot (this will be about 6-8 Cups depending on the size of your dutch oven).

Cut your chicken to the sizes you prefer and coat in 1 Cup of flour. Slowly put in the cooking oil and make sure it's bubbling when you put it in the oil so you know the oil is ready. If it's not bubbling when you put chicken in then your chicken will get too soggy and greasy.

After you have cooked all the chicken let the oil cool down before discarding it in an appropriate place (never dump grease down your sink drain).

For the sauce:

bring 1 TBS veggie oil to a medium heat, add 1 tsp freshly grated ginger & garlic while stirring frequently for about 1 minute. Add 1/2 Cup dried chili's and stir for another 30 seconds before adding 1/4 Cup rice wine vinegar, and sugar. Stir until bubbly, then add cornstarch and water mixture (mix 1/2 TBS water with 1 1/2 TBS cornstarch. Stir until thick and add chicken to the sauce and serve of rice and chipped green scallions. :)