Mix all sauce ingredients together except for cornstarch. Mix just enough stock with cornstarch. Add to sauce and mix. Set aside.
Cut duck breasts into 2-inch pieces. Place in a bowl and mix with egg. In a rectangular container add some cornstarch and add the pieces. Coat the pieces thoroughly, using fingers to mix it in.
Heat the fat or oil in a wok to between 175 – 180 0C (350 and 3600F). Drop duck pieces into hot fat or oil .Fry pieces in 4 small batches deep-fry until crispy -about 3 minutes). Let oil return to temperature between batches. Remove when done. Drain. Set aside.
Drain and clean out the wok leaving 2-3 tablespoons fat or oil. Heat over medium high heat. Add half of the sliced green onions. Stir-fry about 10 seconds. Add the reserved deep-fried duck. Stir-fry until cubes are browned about 1 minute. Stir the sauce. Lower the heat on low and add sauce. Sauce will thicken immediately Mix continually for 1- 2 minutes until hot and pieces are nicely coated with the sauce. Correct seasoning if needed with hot chili sauce or pepper. Serve immediately. Sprinkle with sesame seeds and remaining reserved thinly sliced scallions.
Serve on white or Basmati rice and steamed broccoli or crispy sautéed or roasted vegetables
Drain on paper towel over newspapers to absorb more oil and use less paper towels.
Use of a thermometer is important to assure a proper optimal cooking temperature for frying and to ensure a properly cooked duck which does not retain excessive cooking fat.
Cornstarch used instead of flour for dredging results in a crispier less pasty exterior.
For tender duck breasts, do not slice meat too thin when serving. Keep slices thicker or simply leave them whole, as slices lose their juiciness and dry out quickly.
The recipe supplies only enough sauce to tightly coat the pieces as in the authentic version of the recipe. The sauce recipe can be doubled to allow for more sauce if you like.
The dishes origins remain obscure and controversy surrounds this popular dish. It seems to be of Hunan or Szechuan origin but more likely developed in the United States (New York) by a Chinese immigrant chef from Taiwan who fled after the civil war. Peng Chang-Kuei, the chef in question adapted the dish to the north American palette by sweetening it and calling it General Tao (Tso is,the correct name) (one of the most well-known 19th century military figures in Hunan). The dish is unknown in Hunan province let alone in China. (Wikipedia and Radio Canada)
