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Homemade General Tso Sauce

This homemade General Tso sauce delivers restaurant quality results with the perfect balance of sweet, spicy, and tangy flavors. Ready in under 15 minutes with pantry staple ingredients, this versatile sauce transforms ordinary weeknight dinners into something special.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Sauces and Condiments
Cuisine: Chinese American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Sauce Base
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce
  • 3 tablespoons brown sugar packed
  • 1/2 cup chicken broth or vegetable broth
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water for cornstarch slurry
Aromatics
  • 1 tablespoon vegetable oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 6 to 8 whole dried red chilies adjust to taste
  • 2 green onions thinly sliced, for garnish

Equipment

  • Small saucepan or wok
  • Whisk or fork
  • Measuring cups and spoons
  • Small mixing bowl
  • Garlic press or sharp knife
  • Microplane or fine grater for ginger
  • Heat resistant spatula

Method
 

  1. Whisk together the cornstarch and cold water in a small bowl until completely smooth with no lumps remaining. Set aside.
  2. Combine the soy sauce, rice vinegar, hoisin sauce, brown sugar, chicken broth, and sesame oil in a measuring cup or small bowl. Stir until the brown sugar mostly dissolves.
  3. Heat the vegetable oil in a small saucepan over medium heat until shimmering. Add the dried red chilies and toast for 30 to 45 seconds, stirring constantly until fragrant and slightly darkened.
  4. Add the minced garlic and ginger to the pan with the chilies. Cook for 30 seconds, stirring constantly, until incredibly fragrant but not browned.
  5. Pour the combined sauce ingredients into the saucepan all at once. Stir everything together and bring the mixture to a gentle simmer over medium heat.
  6. Let the sauce simmer for 2 to 3 minutes, stirring occasionally. Taste and adjust sweetness or heat to your preference.
  7. Give your cornstarch slurry a quick stir, then pour it into the simmering sauce while whisking constantly. The sauce will thicken within 30 to 60 seconds. Continue cooking for another minute.
  8. Remove the sauce from heat and let it rest for 2 minutes. Garnish with sliced green onions right before serving.

Notes

For maximum flavor, toss your crispy fried chicken or protein in the sauce right before serving rather than letting it sit, which preserves the crunch while still coating everything beautifully. Store cooled sauce in an airtight container for up to 5 days refrigerated or freeze for up to 3 months.