General Tso's Sauce

General Tso's Sauce

A tangy-sweet, garlic-ginger glaze with a slow building heat behind every spoonful.

Total 20 min Makes 16 oz Calories 65/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Wheat, Sesame

This glossy sauce balances soy, rice vinegar, and sugar with a bright hit of garlic, ginger, and dried chiles, thickened to a syrupy consistency that clings to crispy fried chicken. It comes together quickly in a saucepan and keeps well, making it useful for weeknight stir-fries or a homemade take on the Chinese-American takeout classic.

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup rice vinegar
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon hoisin sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 dried red chiles, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon toasted sesame oil

Method

  1. In a small bowl, whisk together the soy sauce, rice vinegar, granulated sugar, brown sugar, chicken broth, tomato paste, and hoisin sauce until the sugars dissolve.

  2. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the garlic, ginger, dried chiles, and red pepper flakes, and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.

  3. Pour the soy sauce mixture into the saucepan and bring to a simmer over medium heat, stirring occasionally.

  4. In a small bowl, stir together the cornstarch and water until smooth, then whisk into the simmering sauce.

  5. Simmer the sauce, stirring frequently, until it thickens to a glossy, syrupy consistency that coats the back of a spoon.

  6. Remove from heat and stir in the toasted sesame oil. Use immediately to toss with crispy fried chicken, or cool to room temperature and store in an airtight container in the refrigerator for up to one week.

Rate this recipe

★ 4.5 (1)

General Tso's Sauce

This glossy sauce balances soy, rice vinegar, and sugar with a bright hit of garlic, ginger, and dried chiles, thickened to a syrupy consistency that clings to crispy fried chicken. It comes together quickly in a saucepan and keeps well, making it useful for weeknight stir-fries or a homemade take on the Chinese-American takeout classic.

20 min 16 oz 65 cal

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup rice vinegar
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon hoisin sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 dried red chiles, crushed
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon toasted sesame oil

Method

  1. 1

    In a small bowl, whisk together the soy sauce, rice vinegar, granulated sugar, brown sugar, chicken broth, tomato paste, and hoisin sauce until the sugars dissolve.

  2. 2

    Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the garlic, ginger, dried chiles, and red pepper flakes, and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.

  3. 3

    Pour the soy sauce mixture into the saucepan and bring to a simmer over medium heat, stirring occasionally.

  4. 4

    In a small bowl, stir together the cornstarch and water until smooth, then whisk into the simmering sauce.

  5. 5

    Simmer the sauce, stirring frequently, until it thickens to a glossy, syrupy consistency that coats the back of a spoon.

  6. 6

    Remove from heat and stir in the toasted sesame oil. Use immediately to toss with crispy fried chicken, or cool to room temperature and store in an airtight container in the refrigerator for up to one week.