This recipe is from Siam Oriental Restaurant, which is the consensus choice among my co-workers for the best General Tso's Chicken in Central Ohio:
 

Sauce:
1/2 cup cornstarch
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
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
 

1) 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.

2) 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.

3) 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.
 

mara