The NYT has an adaptation from Fuchsia Dunlop's new book on Hunan
cooking, Revolutionary Chinese Cookbook, about General Tso's chicken:

See http://www.nytimes.com/2007/02/04/ma.../04food.t.html

I got my copy of the book last week, finally, and made Gen Tso's chicken
last night. It came out very well indeed.

Ian