Does any Chinese restaurant in Seattle make General Tso's Chicken well?
I've had four varieties so far and none of them good.
The best one was basically sesame chicken without the sesame seeds; the worst was a soggy version of seasame-ish chicken (I think it was chicken; but, who knows?).
It should be CRISP with just enough sauce, not floating in it. The sauce should be pungent, savory, but only mildly sweet. It should be spicy hot (red peppers) and come with steamed broccoli (optional).
I used to love Schezuan Cuisine's version in Bellevue (even the broccoli was perfectly steamed), but now it's only worth avoidance.
It's a non-traditional Chinese dish, much more American/Canadian, but when done well, it's very good.