Description
General Tso Sauce is a rich, flavorful, and versatile sauce commonly used in Chinese-American cuisine. This homemade version allows you to control the sweetness, spice, and sodium levels while using fresh ingredients for the best taste.
Ingredients
Scale
- ½ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 3 tablespoons hoisin sauce
- ¼ cup brown sugar
- 1 tablespoon honey (optional, for extra sweetness)
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust for spice level)
- 1 teaspoon sriracha (optional, for extra heat)
- ½ cup water
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
- 1 teaspoon sesame oil (for added depth of flavor)
Instructions
Step 1: Prepare Ingredients
- Measure all ingredients before starting to ensure a smooth cooking process.
- Mix the cornstarch and water in a small bowl to create a slurry.
Step 2: Sauté the Aromatics
- Heat sesame oil in a small saucepan over medium heat.
- Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Step 3: Combine the Sauce Base
- Pour in soy sauce, rice vinegar, hoisin sauce, brown sugar, honey, and water.
- Stir well to dissolve the sugar and combine the flavors.
Step 4: Simmer the Sauce
- Allow the sauce to simmer for 3-4 minutes, stirring occasionally.
- Add red pepper flakes and sriracha, adjusting to your preferred spice level.
Step 5: Thicken the Sauce
- Stir the cornstarch slurry to ensure it’s fully mixed.
- Slowly pour it into the simmering sauce, whisking constantly.
- Continue cooking for 1-2 minutes until the sauce thickens to the desired consistency.
Step 6: Taste and Adjust
- If the sauce is too thick, add a splash of water.
- If it’s too sweet, add a little extra vinegar.
- If it’s too spicy, balance it out with more honey or brown sugar.
Step 7: Serve or Store
- Use immediately as a stir-fry sauce, glaze, or dipping sauce.
- Let it cool and store in an airtight container in the refrigerator for up to 1 week.
Notes
- For a spicier version, increase the red pepper flakes or add chili oil.
- For a milder sauce, reduce the sriracha and omit the red pepper flakes.
- To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
- For a low-carb/keto version, substitute brown sugar with monk fruit sweetener.
- If the sauce gets too thick after storing, reheat it with a little water or broth.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauces & Condiments
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Calories: 50-80
- Sugar: 10g
- Sodium: Varies based on soy sauce choice
- Fat: 1-2g
- Saturated Fat: 0.2g
- Carbohydrates: 10-15g
- Fiber: 0.5g
- Protein: 1-2g