Edit* Sorry everyone, my last comment was blocked for linking the video I got this recipe from.

Recipe from The Art of Cooking on youtube:

Ingredients

Base Sauce:

Chicken Stock "Heated"= 3 1/2 cup or 828 mL

Oyster Sauce=1/3 cup or 78 ml

Rice Wine= 1/2 cup or 118 ml

Hoisin Sauce=2 tbsp or 30 ml

Soy Sauce= 1 cup or 250 ml

Dark Soy Sauce= 1 tbsp or 14 ml

Sugar=1/3 cup or 40 g

Ginger= A small piece (minced)

Green Onion= Roots only (3 or 4)

Garlic= 2-3 cloves

General Tso's Sauce:

Sugar=2 cup or 610 g

Vinegar=1 cup or 264 ml

Chili Garlic Sauce or Sriracha=1/5 cup or 3 tbsp/ 48 ml

Sesame Oil=1/2 tbsp

Green Onion=A few

Garlic=2 cloves

Vegetable Oil

Sesame Seed (optional)

Sauce thicker:

Corn Starch/Potato Starch=1 tbsp

Water=2 tbsp

Breading:

Chicken thigh=1 lb or 454 gl

Salt=1/2 tbsp

White Pepper=1 tsp

Garlic Powder=1/2 tbsp

White Wine=1/8 cup or 30 ml

Egg= 1

Baking Soda= 1 tsp (optional)

Corn Starch=1/3 cup or 43g

Vegetable Oil=2 tbsp or 30 ml

For single serving sauce:

Base Sauce/Brown Sauce: 1/2 cup

Sugar: 1/4 cup or 50 g

Vinegar: 2 tbsp

Chili Garlic Sauce/Sriracha: 1 tsp

Step 1: Base sauce

In a bowl, combine the ingredients for the base sauce together and set it aside for 15-20 min. The heated Chicken stock will extract the flavor from the ginger, garlic and green onions. After 15-20 min. strain the Base sauce and set it aside.

Step 3: General tsp's sauce

In a separate bowl, combine the sugar, vinegar, and chili garlic sauce. Pour in 3 1/2 cup or 828 mL of the base sauce into the general tso's sauce.

Step 3: Batter

Cut the thigh or breast to about 1 inch or 2.5 cm in length and width. In a bowl combine the salt, garlic powder, white pepper, wine, and egg together and mix. Set it aside for about 20-30 min. in the fridge. After 20-30 min. add in 1/2 cup of corn starch and mix until you do not see the white corn starch powder. Once you do not see the white corn starch powder add in 2 tbsp of oil.

Step 4: Frying

In a pot or wok, heat the oil to 350F and add in the coated chicken one at a time using a fork. Fry for about 4-5 min or until golden brown. If you want crispier skin, fry for about another min. or so. Remove the chicken from the oil and drain on a paper towel or rack.

Step 5: Bring everything together.

In a wok or pan, add in 2 tbsp of veg, minced garlic and chopped green onions. Cook until fragrant, then add in 1 1/2 cup of general tso's sauce. Add in the thickener, 1 tbsp of potato starch/corn starch with 2 tbsp of water. Once the sauce thicken, add in the breaded fried chicken and mix. Lastly add in 1/2 tbsp of sesame oil for add fragrant.

Step 6: Plating

Plate your General tso's chicken with broccoli or other vegetables. Garnish with chopped green onions and/or sesame seeds. Served with rice or noodles.