General Taos chicken
Wanted to make something different than the usual since my partner was around to keep an eye own my daughter.





Ingredients:
3 large boneless chicken breasts (if you use less you will have extra sauce, no big deal)
1 yellow pepper (or green, or red...)
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1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
3/4 cup sugar (I used powdered/icing sugar so it would dissolve easier)
1/2 cup soy sauce
1/4 cup white wine vinegar
1 cup hot chicken/vegetable broth
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1/2 cup cornstarch
1 tsp white pepper
1 egg (tbsp of sauce mix)

1. First I made up the sauce to sit aside. Add Add garlic, ginger, sugar, soy sauce, and white wine vinegar. Add broth. Mix 1/2 cup cornstarch with a bit of cold water and add it to the sauce. Refrigerate until needed.
2. Mix white pepper with 1/2 cup cornstarch. Dip chicken in egg (or you could easily skip this and just coat in the mix)--add a little bit of your sauce mix to the egg for taste, just a tbsp. Coat in pepper/cornstarch mix.
3. Fry chicken in 1/2 inch of oil (I used grapeseed) or more if you want. I like to limit the amount of oil I use. Remove chicken to drain on paper towel. Chop pepper into small bits and fry in remaining oil.
4. Drain oil. Add chicken back to pan. Add sauce until there is the amount you want. Let simmer until sauce gets thick and perfectly sticky.
5. CONSUME. I had those lovely sticky chinese soup noodles with it. Nom.