General Tso's Chicken/Tofu

½ cup cornstarch
½ cup water
3 tsp. minced garlic
3 tsp. minced ginger
1½ cups sugar minus a little
1 cup soy sauce
½ cup white vinegar
3 cups hot chicken (vegetable) broth
2 tsp. MSG
hot peppers

Make sauce by mixing cornstarch with water and adding garlic, ginger, sugar, soy sauce, and some rice wine. Then add broth and MSG. Stir until sugar dissolves. Refrigerate until needed. Next: 3-6 lbs. dark chicken cut up, ½ cup soy sauce, 2 tsp. pepper, 2 eggs, 1 cup cornstarch, 1 cup peanut oil, 2 cups diced scallions, 15-30 peppers. Mix chicken soy sauce and pepper. stir in eggs. Add cornstarch until chicken is evenly coated. Add oil to separate chicken pieces, then deep fry, drain. Stir fry pressed tofu until browned. stir fry scallions and peppers in 2 woks briefly, add sauce to wok after stirring, allow to thicken slightly then add chicken to wok 1 and tofu to wok 2 and thicken the rest of the way, adding cornstarch or water if needed.