Lighter General Tso

1. In a small bowl mix together 2 tablespoons soy sauce, white pepper and the cornstarch; adding the cornstarch in last. In a large bowl or large Ziplock bag combine the cubed chicken breast and the soy sauce and cornstarch mixture, tossing to coat. Let marinate for at least 30 minutes.
2. In a medium bowl mix together the remaining 4 tablespoons of soy sauce, sugar, sesame oil and rice wine vinegar. Once combined, set aside.
3. Using a wok or heavy skillet, heat 4 tablespoons of oil over medium-high heat. When the oil is hot, carefully add in your marinated chicken pieces and stir-fry until light brown and almost completely done (the chicken will finish cooking in the sauce later), 3-4 minutes. Remove and drain any excess oil it might have on a paper towel, set aside.
4. Clean out the wok with a paper towel and add the remaining 2 tablespoons of oil to the wok and heat over medium-high heat. When the oil is hot, add in the garlic, ginger, green onions and fresh chilies and stir-fry briefly until aromatic, about 1 minutes. Add in the dried chiles and cook another minutes. Add in the soy sauce mixture you previously set aside and bring to a boil. Add your chicken and mix through to coat and continue cooking another minute or two to finish the chicken. Serve hot on a bed of rice.