Iron Chef General Tso Sauce
A bold, tangy, and slightly spicy sauce made from soy sauce, hoisin, rice vinegar, sugar, garlic, ginger, and red pepper flakes. This General Tso sauce is ideal for chicken, tofu, stir-fries, or as a dipping sauce. It comes together quickly and adds vibrant flavor to any dish.
6
Serving
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
This sauce can be stored in an airtight container in the refrigerator for up to 3 weeks or frozen for up to 3 months. Reheat gently on the stove before serving. Adjust the amount of red pepper flakes or dried chili for desired heat level.
Nutrition
Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 787mg | Potassium: 162mg | Fiber: 1g | Sugar: 9g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg