Description
This Homemade General Tso Sauce recipe delivers a perfect balance of sweet, tangy, and spicy flavors typical of the classic Chinese-American dish. Made with pantry staples like soy sauce, hoisin, rice vinegar, and fresh aromatics, this versatile sauce can be easily prepared on the stovetop and pairs wonderfully with fried chicken, tofu, or vegetables for an authentic and delicious meal.
Ingredients
Scale
Sauce Base
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup chicken broth or water
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
Flavorings
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
Instructions
- Prepare the Sauce Mixture: In a medium bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, chicken broth, brown sugar, and cornstarch until the mixture is smooth and free of lumps.
- Heat Aromatics: Place a small saucepan over medium heat and add the sesame oil. Once the oil is hot, stir in the grated ginger, minced garlic, and crushed red pepper flakes. Cook for about 30 seconds until fragrant, taking care not to burn the garlic.
- Add Sauce Mixture: Pour the prepared sauce mixture into the saucepan with the aromatics. Stir constantly as the sauce heats, bringing it to a boil.
- Simmer and Thicken: Once boiling, reduce the heat to low and let the sauce simmer gently for 3 to 5 minutes, stirring occasionally, until it thickens to your desired consistency.
- Use or Store: Use the sauce immediately as a glaze or dipping sauce, or transfer to a clean container and refrigerate. It will keep well for up to one week.
Notes
- This sauce pairs excellently with fried chicken, tofu, or stir-fried vegetables for a quick and flavorful meal.
- For a gluten-free version, substitute tamari for soy sauce and use a gluten-free hoisin sauce.
- Adjust the sweetness by modifying the amount of brown sugar and increase or decrease crushed red pepper flakes to control the spiciness.
