General Tsao's Chicken

2 T. cornstarch
1/4 c. water
1 clove garlic, minced
1 1/2 t. ground or fresh ginger
3/4 c. brown sugar
1/4 c. soy sauce
2 T. apple cider (add if you like a 'tang' to your sauce)
1/2 c. chicken broth
1/4 t. onion powder

2 large boneless chicken breasts, sliced thin
1 c. all purpose flour
1/2 t. white pepper
1 c. vegetable oil (if frying in a wok)

1/8 t. crushed red pepper flakes (use more if you want more heat)

Mix sauce ingredients together.  Cover and store in the fridge.
Slice semi-frozen chicken in thin slices. 
Put oil in wok on med-high (375degree) heat.
In a large mixing bowl, combine flour and pepper.
Using a few chicken pieces at a time, dip into flour mixture.  Shake off excess (or use a sieve).
Put coated chicken pieces into hot oil.  Fry up to a minute; until golden brown.
Drain chicken pieces on paper towel.
Repeat until all chicken pieces are cooked.

If using a wok, drain all but 1-2 T. of oil.
Put chili peppers in oil.  Warm up peppers on medium heat for a minute or two.
Slowly pour sauce into hot oil. 
Stir constantly, until sauce thickens up.
Turn off stove.
Put cooked chicken pieces into sauce.  Stir to coat chicken thoroughly.

Serve over hot rice.

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