General Tso's Chicken

Had big salad the last couple nights, and steamed the bok choy to go as a side dish with this.

I like this recipe, but we agreed that it could be more balanced, with less chili sauce and more sugar. This is based on a recipe I've had for a long time, but I don't know the original source.

1 lb boneless chicken thighs, cut into 1 in. cubes
1 egg
1 tbl. cornstarch
1 tbl. soy sauce
1 tbl. minced ginger
1 crushed clove garlic
3 scallions
2 tbl. soy sauce
1½ tbl. chili paste
2 tbl. corn starch
1 tbl. rice wine vinegar
1 tbl. sherry
1 tbl. sugar
⅜ cup chicken stock
1 tsp. sesame oil

Coat the chicken with egg, cornstarch & soy mixture. Fry in batches in ½ inch of oil in wok. Set aside.

Heat a bit of oil in wok. Fry scallions, ginger, and garlic until scallions soften a bit, then add chicken and stir fry briefly. Add the sauce made from the rest of the ingredients combined and cook until thickened. Remove from heat, add sesame oil and stir.