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General Tso Sauce Recipe

This General Tso Sauce is rich, sweet, and spicy, making it perfect for all your favorite stir-fry dishes. Once I learned how to make it at home, it completely changed the way I cook. I use it for marinating meat or tofu, and even as a dip. The first time I tasted it, I was completely hooked. And yes, you can make it too in just 10 minutes. This homemade version truly puts any takeout or store-bought sauce to shame.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings of about 1/4 cup
Calories: 111 kcal
Course: Condiments
Cuisine: Asian , Chinese

Ingredients

  • 3 teaspoons rice vinegar
  • 1/4 cup soy sauce low sodium
  • 2 tablespoons hoisin sauce
  • 1/2 cup chicken broth low sodium
  • 3 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 1 teaspoon fresh ginger minced
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch

Instructions

    Cup of Yum
  1. In a medium pot, add all the ingredients and whisk to combine. Place it over medium heat for 3-5 minutes until it starts to simmer.
  2. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat.
  3. Use immediately, or let cool and transfer to a jar or airtight container and refrigerate.

Notes

  • When I first started making sauces at home, I realized the biggest difference between store-bought and homemade was the use of fresh aromatics. I always make sure to use fresh garlic, ginger, and green onions whenever I can. These ingredients instantly elevate the flavors, giving the sauce that sharp, vibrant kick you just don’t get from a jar.
  • I always whisk the sauce ingredients well before cooking. This helps ensure everything blends smoothly and prevents lumps from forming when thickening with cornstarch.
  • Hoisin sauce adds that authentic Chinese flavor to dishes, but if you don’t have it, you can mix barbecue sauce with Sriracha and a little Chinese five-spice powder. However, I highly recommend picking up hoisin, it’s used in so many Chinese recipes and lasts a year in the fridge.
  • Not everyone loves garlic, so if you prefer a subtle flavor, go for garlic powder. But if you enjoy a stronger garlic kick, fresh minced garlic is the way to go.
  • Chinkiang vinegar is a great alternative to rice vinegar if you want something with a deeper flavor. I like to use it in some of my recipes for a more complex taste.

Nutrition Information

Calories 111kcal (6%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 0g (0%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Sodium 1322mg (55%) Potassium 85mg (2%) Fiber 0g (0%) Sugar 20g (40%) Vitamin A 35IU (1%) Vitamin C 2.1mg (2%) Calcium 14mg (1%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 4servings of about 1/4 cup

Amount Per Serving

Calories 111

% Daily Value*

Calories 111kcal 6%
Carbohydrates 24g 8%
Protein 2g 4%
Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1322mg 55%
Potassium 85mg 2%
Fiber 0g 0%
Sugar 20g 40%
Vitamin A 35IU 1%
Vitamin C 2.1mg 2%
Calcium 14mg 1%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.