I found one General Tsao's Chicken recipe online that you can give a try. This recipe was voted as one of the top 10 dishes in Columbus by Columbus Monthly Magazine as prepared by Chef Paul Kaewprasart of the Siam Oriental Restaurant. This goes with whit rice as a main dish.

You are going to need the following ingredients:
---quote---
• 1/2 cup cornstarch
• 1/4 cup water
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 3/4 cup white sugar
• 1/4 cup soy sauce
• 1/4 cup white wine vinegar
• 1/2 cup hot chicken broth
• 1 teaspoon monosodium glutamate (MSG)
• 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1/2 cup soy sauce
• 1 teaspoon ground white pepper
• 1 egg
• 1 cup cornstarch
• 1 cup vegetable oil
• 2 cups chopped green onions
• 16 chile peppers, sun-dried
---end of quote--

Procedure:

1. In making the sauce: Secure a large bowl and mix the 1/2 cup cornstarch and 1/4 cup water. Mix them thoroughly and add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Place in the refrigerator until needed.

2. In preparing the chicken, get a separate bowl and place the chicken, 1/2 cup soy sauce and white pepper and stir in the egg. Add 1 cup cornstarch and stir in until the chicken is evenly coated. You can add oil at this time to help separate the pieces of chicken. Be sure to divide the chicken in small quantities before deep frying them at 350 degrees or until it becomes tender. Drain on paper towels.
3. Making the mixture: Get a wok and put a small amount of oil in it and heat. Put in the scallions and dried chili peppers and briefly stir fry them. Get the sauce from the refrigerator and stir. Add the sauce to the wok and then add the fried chicken and cook until the sauce begins to thicken. You can also add cornstarch or water to make the sauce thick as you prefer it.

I checked a number of Chinese Recipe sites for General Tso's Chicken and couldn't find a very impressive recipe. I was looking in the wrong category. I should have been checking chicken under "Famous New York Recipes". Here's something the U.S. sells to the Chinese. The recipes used for this dish at Chinese restaurants are varied. You'll have to try different alternatives to find a recipe to match your particular taste.

According to information about the dish, it was actually first concocted at a New York City restaurant. I found the homepage of Mr. S. John Ross, the creator of the following recipe in which he explains how to make variations of the dish as well as provide a history of the recipe and a short biography of General Tso.

In the recipe Mr. Ross specifies chicken thighs to be used.

The recipe also calls for 1 teaspoon of monosodium glutamate or MSG which has received a lot of scrutiny. MSG is a food enhancer that has been linked to a number of illnesses from asthma to migraine headaches to cancer.

~quote~:
"General Tso's Chicken

By S. John Ross

It's not really a Chinese dish, but it's nevertheless one of the most popular dishes at Chinese restaurants here where I live, and elsewhere. General Tso's Chicken is very inexpensive to make, but some restaurants charge rather a lot for it, usually putting it with "Chef's Specialities" and the like on the menu, rather than with the ordinary chicken dishes. No fair! This is how to make it.

* 1 lb chicken thighs, boned and cubed
* 3 eggs, beaten
* 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 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 General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice.

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.

Many recipes 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 taste.

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, 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.

History

General Zou Zong-Tang was a general of the Qing (Manchu) Dynasty of China, responsible for supressing 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.

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 it's core ingredients."
~end quote~http://www.io.com/~sjohn/food3.htm

I found a great one on the Food Network from Emeril Lagasse.

Ingredients:

1 large egg white
3 tablespoons cornstarch
3 tablespoons Chinese cooking wine, or dry sherry
3 tablespoons soy sauce
1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup chicken stock
2 teaspoons white vinegar
2 teaspoons sugar
Vegetable oil, for frying
12 dry red chile peppers
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 teaspoon red pepper flakes
1/2 cup sliced green onions
1/2 cup roughly chopped lightly toasted cashews
Green onions, sliced on the bias, garnish
Hot steamed white rice, accompaniment

Directions
In a bowl, whisk together the egg white, 2 tablespoons of the cornstarch, 2 tablespoons of the wine, and 1 tablespoon of soy sauce. Add the chicken and toss to coat. Cover and marinate in the refrigerator for up to 2 hours. ,

In another bowl, whisk remaining 1 tablespoon cornstarch with 1 tablespoon of the chicken stock until smooth. Add the remaining chicken stock, 1 tablespoon wine, 1 tablespoon soy sauce, vinegar and sugar and whisk.

In a large wok, heat enough oil to come 3 inches up the sides to 350 degrees F.

Remove the chicken from the marinade and slide into the oil. Fry until golden brown, about 2 minutes. Remove and drain.

Discard all but 1 tablespoon of the oil from the wok and heat 1 tablespoon of oil over medium-high heat in another wok. Add the chile peppers and stir fry until dark brown, nearly black. Add the garlic, ginger, red pepper flakes and 1/2 cup green onions. Stir fry about 15 seconds. Bring saucse to a boil, and stir until the sauce thickens, about 1 minute. Remove from the heat.

Place the chicken on a platter and pour the sauce over it. Add the cashews and additional green onions and serve with hot rice.

http://img.foodnetwork.com/FOOD/2008/08/08/79660_02_Emeril_s4x3_lead.jpg