Homemade General Tso Sauce (Bulk Version)
User Reviews
5
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Prep Time
3 mins
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Total Time
3 mins
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Servings
8 to 12
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Course
Condiments
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Cuisine
Chinese
Homemade General Tso Sauce (Bulk Version)
Description
This recipe mixes a variety of vinegars, wines, soy sauces, sugar, and cornstarch to produce a versatile General Tso sauce base. Chinkiang vinegar provides a signature tang, while Shaoxing wine adds depth. The combination of light and dark soy sauces brings saltiness balanced by sweetness from sugar. Cornstarch ensures the sauce thickens properly when diluted with stock right before cooking.
The sauce is stored shaken in a jar to keep the cornstarch suspended, then diluted with chicken, vegetable stock, or even water just before incorporation into dishes. This bulk preparation allows easily controlled portions and freshness. It’s best used with fried proteins or vegetables for coating in a glossy, flavorful sauce.
Substitutions include rice or balsamic vinegar for Chinkiang vinegar, and tamari for gluten-free soy sauce versions. Each change alters flavor slightly but preserves overall balance. The sauce keeps refrigerated up to three months.
Ingredients
- 3/4 cup Chinkiang vinegar (or rice wine, or balsamic vinegar) (*footnote 1)
- 1/2 cup Shaoxing wine (or dry sherry, or Japanese sake, or stock)
- 1/2 cup soy sauce or soy sauce, or tamari) (*footnote 2, light
- 1/4 cup dark soy sauce (or soy sauce, or tamari) (*footnote 2)
- 1 cup sugar
- 3 tablespoons cornstarch
- chicken stock Add right before using the sauce, or vegetable stock
Instructions
- Mix all the ingredients except the stock in a jar and shake to combine. Every time before you use the sauce, shake well to dissolve all the cornstarch. Pour 1/3 cup sauce into a bowl and add 1/3 cup stock (it can be either chicken stock, vegetarian stock, or water). Mix well again right before pouring into the pan.
- You can store the sauce in a glass jar in the fridge for up to 3 months.
Notes
- Chinkiang vinegar is preferred for authentic flavor, but rice or balsamic vinegar may be substituted if unavailable.
- To make the sauce gluten-free, use tamari instead of soy sauce and choose an appropriate vinegar.
- Light and dark soy sauces can be replaced by regular soy sauce or tamari, but flavor variations may occur.
- Shake the jar before each use to mix the cornstarch evenly before diluting with stock.
- Store the sauce refrigerated in a glass jar for up to three months.
User Reviews
Overall Rating
5
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