Chinese Dish? General TSO's Chicken Recipes?

I am really in the mood for some freakin' spice for lunch in the afternoon. Can you supply me with a recipe that is really GOOD? Thank you!Chinese Dish? General TSO's Chicken Recipes?
Ingredients:



Sauce:



1/2 cup cornstarch (corn flour)

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)



Meat:



3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch (corn flour)

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers



Directions:



Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.



In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.



Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens



Good Luck!Chinese Dish? General TSO's Chicken Recipes?
I found it here it is:

http://www.io.com/~sjohn/food3.htmChinese Dish? General TSO's Chicken Recipes?
Ingredients



3 lbs boneless skinless chicken breasts, cut into chunks

2 cups green onions, sliced

8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..)

Cornstarch slurry

1/4 cup soy sauce

1 egg, beaten

1 cup cornstarch



Sauce



1/2 cup cornstarch

1/4 cup water

1 1/2 teaspoons fresh garlic, minced

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup sherry wine or white wine

14 1/2 ounces chicken broth (a can)



Directions



1. Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.



2. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time.



3. Drain on paper towels. Repeating until all chicken is fried.

4In a separate wok or large skillet add a small amount of oil and heat to 400 degrees.



5. Add green onions and hot peppers and stir fry about 30 seconds.



6. Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.



7. Add chicken to sauce in wok, and cook until all is hot and bubbly.



8. Serve over rice.



Voila!!!

Enjoy!!!
General Tso's Chicken

Recipe courtesy Tyler Florence

Show: Food 911

Episode: Chinese Roots











Marinade:

2 pounds boneless, skinless chicken, thinly sliced

1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon peanut oil

2 cloves garlic, smashed

2 slices fresh ginger, smashed

1 handful fresh cilantro leaves

Kosher salt and freshly ground black pepper

Peanut oil, for frying

1 large egg, lightly beaten

1/2 cup cornstarch, plus 2 tablespoons for slurry

1/2 cup water

1 teaspoon toasted sesame oil

4 dried red Thai chilies

4 scallions, thinly sliced, plus more for garnish

2 cloves garlic, finely chopped

1 (1-inch) piece fresh ginger, peeled and finely chopped

3 thick strips orange zest

1/2 cup low-sodium soy sauce

1 1/2 cups chicken stock

2 tablespoons rice vinegar

1 tablespoon honey

Cilantro leaves, for garnish

Steamed white rice, for serving





Put the chicken into a bowl with the remaining marinade ingredients. Stir well to combine all the flavors, cover, and marinate in the refrigerator for 30 minutes.

Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.