General Tso's Chik'n

I got a hankering for General Tso's chicken, and while many places will do General Tso's tofu, I wanted to try it with more chicken-y texture. I modified this recipe.

Chicken

1 bag Quorn Chik'n Tenders
1 bundle of green onions (diced)

1 1/2 tsp. Fresh Garlic, minced

Vegetable oil for frying
Cooked rice

Cornstarch Slurry
1/4 c. Soy Sauce
2 eggs
3/4 c. Cornstarch

Sauce
1/2 c. Cornstarch
1/4 c. Water
3/4 c. Sugar
1/2 c. Soy Sauce
1/4 c. Rice Vinegar (or white)
1/4 c. Wine
1/4 c. Red Pepper Flakes
14 1/2 oz. No-Chicken Broth

Heat oil. I did mine in a wok and heated it to about medium. Put sauce ingredients together and mix well.

Mix Cornstarch Slurry in a bowl - this mixture is SO weird. It has a very science experiment feeling about it. It works though. Coat chik'n in the strange substance, and drop into hot oil (to check oil to make sure it's ready, flick a little water in it, and if it hisses and pops, it's ready). Fry to a golden brown.

Put small amount of oil in a pan and fry garlic and green onions for a minute or so. Add sauce and cook and stir until sauce is thickened (should be as thick as gravy, or whatever you like). Add friend chik'n toward the end so it gets coated but stays crispy. Serve over rice.

Recipe turned out (on a scale of 1-5): 4

On the "Can I see the box to make sure this isn't meat?" to the "Are you sure this is edible?" scale: This was pretty convincing, it's a little softer than chicken, but pretty darn close!