This is a recipe that Bob Terwilliger posted and that I messed with.

* Exported from MasterCook *

General Tso's Chicken a la Carol

Recipe By :Carol Peterson
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CHICKEN:
1 cup cornstarch
4 large eggs -- beaten
5 pounds chicken thighs -- boned and cubed
vegetable oil -- if needed
SAUCE:
3 tablespoons cornstarch
1/2 cup rice wine
1/3 cup rice vinegar
1 cup granulated sugar
1 cup Kikkoman low-sodium soy sauce
SECOND-STAGE FRYING:
10 Tien Tsin dried chili peppers

In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the
eggs; add the chicken and toss to coat. If the mixture bonds too well,
add some vegetable oil to separate the pieces.

In a small bowl, prepare the sauce mixture by combining the 2 tsp
cornstarch with the wine, vinegar, sugar and soy sauce.

First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to
medium-high heat (350-400o). Fry the chicken in small batches, just
long enough to cook the chicken through. Remove the chicken to
absorbent paper and allow to stand (this step can be performed well in
advance, along with the sauce mixture, with both refrigerated).

Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the
aroma but not burning them. Return the chicken to the wok and stir-fry
until the pieces are crispy brown.

The Sauce: Reduce heat to medium and add the sauce mixture to the wok,
tossing over the heat until the sauce caramelizes into a glaze (1-2
minutes). Serve immediately.

VARIATIONS AND SUBSTITUTIONS:
Sherry substitutes well for the rice wine, but avoid "cooking sherry"
if you can. Sugar in the sauce ranges from as little as a few
teaspoons to a full half-cup in some recipes. Soy sauce, too, varies
dramatically, rising as high as double that listed above. Nearly any
sort of vinegar can be used. In some recipes, a tablespoon of soy
sauce is added to the egg-and-cornstarch blend. In others, the chicken
itself is marinated before being used, in either soy, wine, vinegar,
or some combination of those.

OPTIONAL SAUCE INGREDIENTS:
A grind of fresh black pepper, a teaspoon of sesame oil, a teaspoon of
MSG, a clove or two of garlic, a couple of fresh chopped scallions or
green onions, 1-2 teaspoons of Chinese chili sauce, fresh ginger, a
teaspoon of hoisin sauce, the minced rind of an orange (sprinkle on
individual servings), and many other items may be added to the sauce.
Any vegetal additions should be added to the oil along with the
chicken (the ginger can burn easily - add it last).

LIGHT TSO SAUCE:
The traditional sauce for General Tso's is a heavy, spicy glaze,
different from the lighter broth-based sauces found on most other
Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be
achieved by tripling the cornstarch in the sauce and adding a half-cup
of fluid. The "fluid" can be chicken broth, water, or even fruit juice
(both orange and pineapple have been used). Cook the sauce only 'til
it thickens, instead of waiting for a glaze. This version of the sauce
is actually more common in the local restaurants; if you're a Tso fan,
it might be what you're used to.

Cuisine:
"Pseudo-Asian"
Source:
"originally by S. John Ross"
S(Shared by):
"Bob Terwilliger"

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NOTES : The basis for this recipe was compiled from over forty
different versions of the dish, combining the best aspects of each,
averaging sauce ratios, and simplifying the basic dish to its core
ingredients.

History
General Zou Zong-Tang was a general of the Qing (Manchu) Dynasty of
China, responsible for suppressing Muslim uprisings. His name was used
to frighten Muslim children for centuries after his death. It is
questionable whether or not the General (or his quartermaster)
actually invented General Tso's Chicken . . . it seems more likely to
have been the invention of Taiwanese immigrants to the United States
and Europe, and then (according to some folks who've done some poking
into that side of the history) popularized at a New York restaurant in
the 1970s. Alternate spellings include General Cho, General Zo,
General Zhou, General Jo, and General Tzo. It's pronounced "Djo," with
the tongue hard against teeth.

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