I cant really find a good general tso chicken recipe.Can anyone provide me a recipe? you can send it thru my email. PLS? aaron_gutz@yahoo.com. thank you. :)

One little cube of chicken bouillon will make one cup of broth but it is very salty. You are better off buying Swanson's in the can or the little 8 oz. carton.

For chicken broth, the best is from boiling a chicken or parts with skin on. If you don't have that, use College Inn broth in the can. They have the best taste and it's not greasy like Swanson's. (College Inn uses celery to season and bring out the chicken flavor!) I don't have a recipe but you can try http://www.recipegoldmine.com type in or look for Chinese cuisine.

As far as Chicken Broth vs. Cubes... You must boil the set ammount of water, add the cubes... then it turns into chicken broth. IT is sold in the soup asile already made in a box like carton that you can refrigerate the rest for later use... espically with thanksgiving around the corner theres tons of stuff you can use it with. HEre is a link , where I found the recipie... there are 353 others.. so if this is not the one you want go browse theu the others.... you are bound to find the ingredient combinations of the one you want out of 353... http://foodieview.com/search.jsp?query=general+tso+chicken&recipe=y or here is one recipie: Meanie's General Tso's Chicken Recipe #52488 176 ratings I've adopted this one from Mean's recipes. I wanted this one to be mine as I have made it many many times and want to be able to help people out when they make it! I've not changed a thing as it is perfect just as it was posted originally! Good eats!! by Kirstin in the 'Couv 4 servings 40 min 20 min prep 1 lb chicken thighs, boned and cubed 3 eggs, beaten 1/2 cup cornstarch, plus 2 teaspoons cornstarch 5 dried chili pods 1 1/2 tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons sugar 3 tablespoons 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 is too thick, 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 (350-400). 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.