General Tso Sauce

This glossy General Tso-style sauce balances soy, sugar, rice vinegar, Shaoxing wine, garlic, ginger, and dried chile. Add the cornstarch slurry gradually so the finished glaze clings lightly without turning gummy.

16 min

8 2-tablespoon portions

Glossy amber-red General Tso sauce with chile flecks sits in a small ceramic bowl beside a spoon.

Ingredients

1/2 cup low-sodium chicken stock

1/4 cup low-sodium soy sauce

3 tbsp rice vinegar

2 tbsp Shaoxing wine

3 tbsp granulated sugar

2 garlic cloves, finely grated

1 tbsp finely grated fresh ginger

3 dried red chiles, stems removed and broken in half

1 tbsp neutral oil

2 tsp cornstarch

1 tbsp cold water

Equipment

Small saucepan · Whisk · Small bowl · Heatproof jar

Add slurry gradually

A sauce that looks just lightly thickened in the pan will cling after resting; stop before it forms gummy clumps.

Store chilled

Cool uncovered until steam stops, cover, and refrigerate. Stir while reheating gently to restore a smooth glaze.

Mix and prep

01. Reserve 2 tbsp stock for thinning, then whisk the remaining stock with soy sauce, rice vinegar, Shaoxing wine, and sugar until mostly dissolved.

02. Whisk cornstarch and cold water smooth; keep the slurry beside the stove so it can be added in stages.

Bloom the aromatics

03. Warm chiles in neutral oil over medium-low for about 30 seconds, until aromatic but not blackened.

04. Add garlic and ginger and stir 15 to 20 seconds; keep them pale to avoid a bitter, browned flavor.

Simmer and thicken

05. Add the sauce base and simmer gently, stirring until the sugar dissolves and the sharp wine aroma softens.

06. Rewhisk the slurry and drizzle it in gradually while whisking; stop when the sauce is glossy and lightly coats the whisk.

Adjust and store

07. After a short stand, thin an overly thick sauce with reserved stock 1 tsp at a time until it pours in a ribbon.

08. Use warm, or cool uncovered until steam stops before covering and refrigerating; stir before gentle reheating.