Answers:
yes i do!
sauce: dimness soy, brown sugar, ground ginger, a shush of chinese 5 spice and sesame grease.. do this to tang and dampen a bit....include a slurry of corn starch/water to finish it..nappe say-so i.
bring some DARK meat chix and defat hit near a meat tack hammer...do not flatten or pulverize..in recent times stroke it a few times. cut into 2x2 pieces...dredge contained by a combo of corn starch and rice flour. wok the chix surrounded by hot peanut grease till crispy...wok some broc florets till lately al dente. toss within sauce and serve...zhege hen Xiang!
Other Answers:
http://www.cdkitchen.com/recipes/recs/462/Generals_Tsos_Chicken39409.shtml
you can grasp lots of variation online, thats the one i used end time, and it come out pretty righteous. i've tried going on for 4 or 5 immediately.
I use this one:
GENERAL TSO's CHICKEN by S. John Ross
1 lb chicken thighs, boned and cubed
3 eggs, overpowered
1/2 cup and 2 tsp cornstarch
5 dried pepper pods
1-1/2 tbsp rice vinegar
2 tbsp rice wine
3 tbsp sugar
3 tbsp soy sauce
In a full-size bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; make the addition of the chicken and toss to coat. If the mixture bonds too all right, include some vegetable grease to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch beside the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut grease contained by a wok to medium-high warmness (350-400o). Fry the chicken within small batch, a short time ago long ample to cook the chicken through. Remove the chicken to leaky daily and allow to stand (this step can be perform economically surrounded by mortgage, along near the sauce mixture, next to both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the grease contained by the wok. Add the pepper pods to the grease 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 General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the steam until the sauce caramelizes into a stain (1-2 minutes). Serve in a jiffy. Serves 4, along next to steamed broccoli and rice.
Variations and Substitutions
Sherry substitutes powerfully for the rice wine, but avoid "cooking sherry" if you can. Sugar contained by the sauce ranges from as little as a few teaspoons to a full half-cup contained by some recipe. Soy sauce, too, vary dramatically, rising as large as double that down above. Nearly any sort of vinegar can be used. In some recipe, a tablespoon of soy sauce is added to the egg-and-cornstarch blend. In others, the chicken itself is marinated since human being used, contained by any soy, wine, vinegar, or some combination of those.
Many recipe include a much lighter egg-and-cornstarch coating for the chicken (about 2 tbsp of starch and two eggs). I prefer the heavier coating; adjust to soft spot.
Optional Sauce Ingredients: A grind of fresh black pepper, a teaspoon of sesame grease, 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 red, and copious other items may be added to the sauce. Any vegetal additions should be added to the grease along near the chicken (the ginger can burn efficiently - affix it last).
Light Tso Sauce: The traditional sauce for General Tso's is a stout, spicy finish, different from the lighter broth-based sauces found on most other Chinese dishes. Some prefer a lighter Tso sauce, too, and this can be achieve by tripling the cornstarch within the sauce and calculation a half-cup of fluid. The "fluid" can be chicken broth, dampen, or even fruit liquid (both ginger and pineapple own be used). Cook the sauce one and only 'til it thicken, instead of waiting for a lacquer. This revision of the sauce is in truth more adjectives contained by the local restaurants; if you're a Tso supporter, it might be what you're used to.
http://www.io.com/~sjohn/food3.htm
General Tso's Chicken - fried boneless dark-meat chicken, served beside vegetables and adjectives dried red pepper surrounded by a sweet-spicy sauce - is one the most adjectives on the other hand cautious dishes you will find on a Chinese menu.
It make you wonder: Who be General Tso? What be his association beside chicken? Why surrounded by heaven's mark is this dish (which even an incompetent cook approaching me can
make) nominated as a "Chef's Specialty" on most menus?
4 Chicken legs near thighs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled & minced
1 ts Cornstarch
1 lg Egg; vanquished insubstantially
1/3 c Corn grease
4 Dried hot chilis; seed
Bone the chicken legs, including the thighs by scrape the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out close to a glove) and cut it free from the bone. Discard the skin and cut the meat from respectively leg into 6 pieces.
In a bowl combine the soy sauce, vinegar, 1/2 c marine, the garlic and ginger root.
In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the grease contained by a wok or open, immense skillet until thoroughly hot, attach the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken near tongs to serious newspaper towels to drain and pour stale adjectives but 1 T of the grease from the wok. Add the soy sauce mixture, the chili pepper and the chicken and cook the mixture over moderately high-ranking warmness for 2 minutes, or until heated through.
Transfer it to a heated serving dish. Serves 4.
Remember the rice and a great Chinese beer!