-
1
For the best results use skinned deboned legs of capon.
-
2
Cut the chicken into pieces no larger than 1 inch square.
-
3
Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl.
-
4
Add chicken pieces and set aside for two hours.
-
5
In a deep pot, heat the oil until it reaches 350F (180C).
-
6
In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat.
-
7
Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch.
-
8
Continue until all pieces have been fried.
-
9
Set oil and cooked chicken pieces aside.
-
10
In a wok, on high heat, reheat two tablespoons of the reserved oil.
-
11
Add prepared ginger, scallions, garlic and chili peppers.
-
12
Stir to prevent burning.
-
13
Add the fried chicken and stir quickly.
-
14
Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock.
-
15
Remove from the heat and stir sesame oil into the sauce.
-
16
Spoon the mixture on to a hot platter and serve immediately with steamed rice.
-
17
Notes: This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan.
-
18
According to legend, the old general ate nothing but poultry and this dish was his favourite.
