I am afraid of deep frying on the BGE. We have an open flame, extremely hot oil, on a wok that isn't the stableist cooking vessel every invented. General Tso's Chicken calls for deep frying chicken nuggets prior to the stir fry. So, I fried them in a deep fryer. The rest was BGE kosher.
First, coat the chicken in a batter of eggs and corn starch. The corn starch will eventually let the sauce cling to the chicken.
Next, fry the chicken nuggets until lightly brown. Drain on paper towels.
Stir fry the dried chiles until fragrant. Then, add chicken. Cook for a couple of minutes, add sauce, and stir fry until sauce is thickened.
Garnish with green onions.
I am still on the learning curve for the mini. Having spent so much time on the large, it is a real foreign device for me. But, I know it will eventually be one of my favorite cooks.
Thanks for looking.
Dripping Springs, Texas.
Just west of Austintatious