Soy sauce, rice vinegar, hoisin, sugar, garlic, ginger, and chili come together for a bold, tangy, and spicy General Tso sauce.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
When I first tried making General Tso sauce at home, it was because I’d fallen into that trap we all know too well — you order takeout, you devour it, and then you find yourself craving it again the next day (but your wallet says no). So I figured, how hard could it be? Spoiler: it’s not hard at all. This sauce has become my go-to for jazzing up quick stir-fries, tossing with crispy tofu, or, let’s be honest, just drizzling over rice when I need something fast but satisfying. What I love most is that it feels fancy, like something you’d get from your favorite Chinese restaurant, but it comes together in no time and uses ingredients I usually have lurking in the pantry. And yes, I always make extra — because that fridge stash comes in handy for last-minute dinners or “just because” snack attacks.
Why You’ll Love This Iron Chef General Tso Sauce
There’s a reason this sauce is so beloved, and once you try it homemade, you’ll get it.
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Packed with bold flavor — Sweet, tangy, salty, spicy… it hits all the right notes.
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Quick and easy — You’ll have it ready in about 10 minutes, no special tools or techniques required.
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Versatile magic sauce — Works on chicken, tofu, veggies, noodles, or even as a dipping sauce.
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Better than takeout — Fresher, customizable, and you control the spice level.
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Great for meal prep — Make a batch, and you’ve got instant flavor ready to go all week.
Ingredient Notes
This sauce is one of those beautiful examples of simple ingredients teaming up for big results.
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Soy sauce: The salty backbone of the sauce — use a mix of light and dark soy sauce if you want a deeper color and richer flavor.
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Rice vinegar: Adds that bright, tangy edge that balances out the sweetness.
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Hoisin sauce: Brings a bit of sweet-salty complexity and a thicker texture.
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Sugar (white and brown): A combination for layered sweetness with a subtle molasses note from the brown sugar.
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Garlic & ginger: Fresh is best — they add depth and that classic kick.
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Red pepper flakes: The source of the heat; adjust to suit your taste.
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Cornstarch: The secret to that glossy, clingy finish we all love.
How to Make Iron Chef General Tso Sauce — Step-by-Step
This sauce comes together so fast, you’ll wonder why you ever bought it bottled.
Step 1: If using dry red peppers, cut them into pieces, remove the seeds (they can make things bitter and too spicy), and blanch them quickly in boiling water for about 30 seconds. This helps them keep their color and cuts any harsh bitterness. Drain and set aside.
Step 2: In a small bowl, combine the white sugar, brown sugar, rice vinegar, light soy sauce, dark soy sauce (if using), hoisin sauce, tomato sauce, and red pepper flakes. Stir until everything is nicely mixed. This is your flavor base.
Step 3: Finely chop your garlic and ginger — you want these to blend into the sauce without big chunks.
Step 4: Heat a skillet over medium heat. Add oil, then toss in the prepped dry red pepper and cook for about 15 seconds. Add the garlic and ginger, cooking for another 25 seconds until fragrant (but not burnt!).
Step 5: Pour in the sauce mixture and let it simmer for about 30 seconds. Mix cornstarch with a bit of water to form a slurry, then stir it into the pan. Cook until the sauce thickens and turns glossy — usually another minute or so. Finish with a drizzle of sesame oil and give it a final stir. Your sauce is ready to go!
Storage Options
This sauce keeps really well, making it perfect for meal prep or leftovers. Let it cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 weeks — the flavors only get better as they meld. Want to keep it longer? Freeze it for up to 3 months. Just thaw and reheat gently on the stove when you’re ready to use.
Variations and Substitutions
One of the great things about this sauce is how adaptable it is.
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Make it vegan: This recipe already fits vegan diets — just check your hoisin and soy sauce labels to be sure.
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Change the heat: Add more (or less) red pepper flakes, or toss in fresh chilies for extra fire.
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Use fresh orange zest: For a citrusy twist that brightens the sauce beautifully.
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Swap the sweetener: Use honey, agave, or maple syrup instead of sugar for a different kind of sweetness.
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Go nutty: A touch of peanut butter stirred in gives a creamy, rich dimension.
What to Serve With This Iron Chef General Tso Sauce
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This sauce is so versatile. It’s the star on crispy chicken or tofu, but also shines tossed with stir-fried veggies, drizzled over steamed rice, or even as a dipping sauce for spring rolls. Want to get creative? Try it with noodles, as a glaze for grilled meats, or mixed into a rice bowl with whatever leftovers you’ve got on hand.
FAQ
Q: Can I make this sauce ahead of time?
A: Absolutely! It keeps well in the fridge for up to 3 weeks and in the freezer for 3 months.
Q: How do I adjust the spice level?
A: Just tweak the amount of red pepper flakes or add fresh chilies if you want more heat.
Q: Can I thicken it more?
A: Yes! Just stir in a bit more cornstarch slurry and simmer until it reaches your preferred consistency.
Iron Chef General Tso Sauce
Ingredients
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce optional
- 1 cup tomato sauce
- 2 tablespoons hoisin sauce
- 1/2 teaspoon red pepper flakes
- 2 garlic cloves finely chopped
- 1 small piece fresh ginger finely chopped
- 2 tablespoons corn oil
- 1 teaspoon cornstarch
- 2 tablespoons water for slurry
- 1 tablespoon sesame oil
- 1 dried red pepper seeds removed and cut into pieces
Equipment
- Medium mixing bowl
- Small bowl (for cornstarch slurry)
- Sharp knife
- Cutting board
- Medium skillet or saucepan
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
Instructions
- Step 1: If using dried red pepper, cut it into pieces and remove the seeds. Bring a small pot of water to a boil, add the red pepper, and blanch for 30 seconds. Drain and set aside.
- Step 2: In a medium bowl, combine the white sugar, brown sugar, rice vinegar, light soy sauce, dark soy sauce (if using), tomato sauce, hoisin sauce, and red pepper flakes. Stir well to create the sauce mixture.
- Step 3: Prepare the garlic and ginger by finely chopping both.
- Step 4: Heat a skillet or saucepan over medium heat. Add the corn oil, then the blanched red pepper. Cook for about 15 seconds. Add the garlic and ginger and sauté for an additional 25 seconds, stirring constantly to prevent burning.
- Step 5: Pour in the prepared sauce mixture. Bring to a simmer and cook for about 30 seconds, stirring gently.
- Step 6: In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the simmering sauce and cook until the sauce thickens and turns glossy, about 1 minute.
- Step 7: Add the sesame oil, stir, and cook for an additional 30 seconds. Remove from heat and serve as desired.
Notes
Nutrition
