General Tso Sauce Recipe

I’ve unlocked the secret to crafting a sauce so epic, it’ll make your taste buds do a happy dance—get ready to drizzle this over everything from chicken to stir fry, because once you try it, there’s no going back!

Creating strong and flavor-packed dishes is what I am all about. My General Tso’s Chicken is no different.

I combine all the right ingredients to obtain the perfect flavor that you want with this dish—but without cutting corners, you know? And what I think makes the sauce so special is that it is not like any other sauce you might use with fried chicken.

It would be too easy to just use soy sauce, or take a shortcut and mix a few bottled sauces together. I mean, those are perfectly fine for someone else to do, but I think you deserve better.

Ingredients

• Low-Sodium Chicken Broth: Adds depth and umami; low in calories and fat.
• Soy Sauce: Salty, savory flavor; source of umami and sodium.
• Rice Vinegar: Offers tangy, mild acidity; enhances sweet and sour balance.
• Hoisin Sauce: Sweet and spicy; adds complexity with soybeans and garlic.
• Granulated Sugar: Provides sweetness; balances savory and tart flavors.
• Cornstarch: Thickening agent; creates glossy, smooth sauce consistency.
• Sesame Oil: Nutty aroma; enhances richness with healthy fats.
• Chili Paste: Adds heat and depth; boosts flavor with a spicy kick.

Ingredient Quantities

• 1/2 cup low-sodium chicken broth
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 3 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1 teaspoon minced fresh ginger
• 1 teaspoon chili paste or 1/4 teaspoon crushed red pepper flakes

How to Make this

1. In a tiny bowl, give the chicken broth, soy sauce, rice vinegar, hoisin sauce, and granulated sugar a good whisking until the sugar gives in and melts to combine all the liquids together. This is your “Asian sauce base.” Set it aside for a moment.

2. In another bowl, mix a small amount of water with the cornstarch to create a slurry. This will serve the sauce later.

3. Warm sesame oil and vegetable oil in a saucepan over medium heat.

4. Add the minced garlic and ginger to the pan and sauté for about 30 seconds, or until they’re really, really fragrant.

5. In the pan, add the chili paste or crushed red pepper flakes and stir for another 30 seconds.

6. Combine the broth and soy sauce in the saucepan and bring to a simmer.

7. Combine the cornstarch and water in a small bowl, and mix well. Then, while the sauce is at a simmer and I am whipping it with a whisk, I slowly drizzle the cornstarch slurry into it.

8. Keep stirring the sauce as it thickens, which should take about 2-3 minutes. Be sure the sauce is smooth and lump-free.

9. When the sauce reaches your preferred thickness, take it off the heat.

10. Allow the sauce to cool a little before using it to coat the chicken or whatever you are making. Place any leftover sauce in an airtight container and store it in the fridge.

Equipment Needed

1. Measuring cups and spoons
2. Small bowls (2 for mixing sauce and slurry)
3. Whisk
4. Saucepan
5. Cooking spoon or spatula
6. Airtight container (for storing leftover sauce)

FAQ

• What is General Tso Sauce typically used for?Its main purpose is to be used as a coating or glaze for chicken, especially in the popular dish General Tso’s Chicken. But you can also use it on other proteins or as a delicious stir-fry sauce.
• Can this sauce be made ahead of time?Certainly! You can make General Tso Sauce ahead of time. Keep it in an airtight container in the refrigerator, and it will be good for up to a week. Just give it a good stir before using, as you might find that some of it has settled.
• Is there a substitute for hoisin sauce?If you lack hoisin sauce, use this equal mixture to make a substitute:
  — soy sauce
  — a bit of sugar
  — sesame oil
  — white vinegar
  Make sure to mix them well!
• Can I make this sauce gluten-free?For a gluten-free version, be sure to use a gluten-free soy sauce (this is also known as tamari), and make sure that all other ingredients, like hoisin sauce, are labeled gluten-free.
• What level of spiciness does this sauce have?This sauce has a moderate level of heat from the chili paste or red pepper flakes. You can make it more or less spicy by using more or less chili paste or pepper flakes.
• Can the sauce be thickened or thinned?For a sauce that’s thicker, what you want is a touch more cornstarch, added to the mix. For a sauce that wants to be thinner, a bit more chicken broth, added incrementally, until the sauce reaches the desired consistency, should do the trick.

General Tso Sauce Recipe Substitutions and Variations

For a vegetarian option, you can use low-sodium vegetable broth instead of low-sodium chicken broth.
For a gluten-free choice, substitute tamari sauce for soy sauce.
If you need an alternative, use apple cider vinegar in place of rice vinegar.
Granulated sugar can be replaced with honey or maple syrup for a different kind of sweetness.
If you lack fresh ginger, you can use ground ginger in lesser measures to substitute.

Pro Tips

1. Balance the Flavors Before adding the cornstarch slurry, taste the sauce to check for balance. You can adjust the sweetness with more sugar, the acidity with more rice vinegar, or the saltiness with more soy sauce as needed.

2. Sauté with Care When sautéing the garlic and ginger, be cautious not to let them brown. This can make them bitter. Keep a close eye and stir constantly to ensure they release their aroma without burning.

3. Consistent Heat When adding the Asian sauce base to the sautéed ginger and garlic, ensure the heat is consistent and medium. This helps maintain a steady simmer, which is crucial for the cornstarch to thicken the sauce evenly.

4. Control the Spice Adjust the amount of chili paste or red pepper flakes based on your heat preference. Start with less if you are unsure, and you can always add a bit more until you reach your desired level of heat.

5. Cooling Tip After cooking, let the sauce rest for a few minutes to thicken further as it cools. This can also help the flavors meld together, giving you a richer taste once served.