General Tso's Chicken with Noodles and Baked Crab Ragoon

This is a delicious version of classic Chinese far!

4 pounds boneless skinless chicken thighs (or breasts)
3 eggs
1/2 cup + 2 teaspoons corn starch
1 1/2 cups sugar
1/4 cup each, white vinegar, red wine vinegar and water
1 bottle sweet pepper Asian cooking sauce.
2 cloves of garlic minced
2 teaspoons minced ginger
4 packages ramen noodles (not using sauce packet)
2-3 cups vegetable oil + 2 tablespoons

2 8 oz packages cream cheese softened
1/4 cup sour cream
2 tablespoons sugar
1 tablespoon garlic powder
1 small onion minced
1 12 oz package won ton wrappers
2 6 oz cans crab meat
Bowl of warm water

Mix the cream cheese, onions, sour cream and garlic powder with ah hand mixer until smooth. Gently stir in the crab. Take a won ton wrapper and place 1 teaspoon full of the filling in the center. Wet 2 edges of the won ton and fold into a triangle being sure to seal the edges tightly and remove all air. Place on a greased baking sheet and bake at 425 degrees for 8-10 minutes. Cut the chicken into bite size cubes. Mix the eggs until smooth but not frothy , stir in the corn starch until no lumps are left. Place the chicken in the batter and coat well. Heat the oil over medium high heat. Fry the chicken in batches until light golden brown, drain and set aside. Add the sugar, vinegars, water and garlic to a small sauce pot and bring to a boil over medium high heat stirring constantly until it becomes thick light a light pancake syrup add the ginger and sweet and spicy sauce. Remove from the heat and set aside. Heat 2 tablespoons vegetable oil in a large heavy bottom skillet add the chicken to this and cook until the chicken becomes dark golden brown. Pour over the sauce and let this simmer for 5 minutes. Boil the ramen until tender and serve the chicken over the noodles. For more on this recipe or any others please email me at alesia.leach@gmail.com