You can unlock all kinds of fun dishes with this easy General Tso Sauce to make at home!
General Tso Chicken is a staple of Chinese food orders. But this sauce is so good it goes with a ton of things.
The other nice thing is you can control the amount of heat. I have had some from Szechuan restaurants that had the red Thai chiles in chunks in the sauce. The first time I mistook it for a piece of red pepper so I ate the chunk. OMG! Was I sorry!!! I was uncomfortable for a whole day after.
The way this recipe is written it has a bit of zing but is in no way 'hot'. You can increase the amount of pepper flakes (or the type of pepper) to suit your own tastes.
I have served this over haddock bites, chicken strips - even a baked ham. When you think about it baked ham often uses a sweet glaze. I just used it as a dipping sauce but you could glaze it during the last 20 minutes of cooking your ham.
There is nothing to stop you using it for shrimp or chicken breast, pork chops or tenderloin. I am also considering it as a candidate for spring roll sauce! It would make a great glaze for meatballs appetizers - chicken or beef.
I am sure it would keep well for a week in the fridge (and probably more but I am not sure how you know for how long). I ended up freezing some that was left over and it was fine. Just defrost at room temp or in the fridge and then use it in your recipe.
I wish I had more artistic photos of this drizzled over chicken strips or tossed with shrimp - but- it was so good we had gobbled up all the stuff I served it with before any photo ops!
So.. if you are tired of same old, same old whip this up! You won't be sorry!
General Tso Sauce
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 3 Tbpsps vegetable oil
- 3 Tbsps garlic minced
- 1 tsp red pepper flakes 1 teaspoon produces a very mild suace. Increase to suit your taste if you want noticeable heat.
- ¾ cup brown sugar
- 2 Tbsps rice vinegar
- `1 tablespoon soy sauce
- 6 Tbsps ketchup
Instructions
- Mix all ingredients together and bring to a gentle boil over medium heat. Do not overheat or it will thicken and/or burn.
- Use as a dip for shrimp, chicken strips or as a glaze for ham or meatballs.
- Keeps well in the fridge for 1 week. Can be frozen and defrosted at room temperature.
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