Prep 2 mins
Cook 15 mins
Spicy sauce for General Tso's Chicken.
- 3 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons rice wine
- 1 1⁄2 tablespoons rice wine vinegar
- 1 tablespoon chili paste
- 1 1⁄2 teaspoons cornstarch
- Mix all ingredients in a saute pan.
- Cook at medium temperature until thickened, stirring occasionally.
It is a nice and spicy version. It has a distinct wine flavor and the vinegar gives it a good wang. I'm used to a redder, sweeter, more syrupy version, at the Chinese restaurants, but I have been making this version almost weekly. Definitely worth a try.
I loved this recipe, however it was a little spicy for my crew. I did a few things differently however, but the integral part was the sauce which mostly stayed the same. First, it wasn't for chicken, but for a steak stir fry. I mixed all the sauce ingredients except the cornstarch in a zip top bag and placed 1.5 lb ribeye in. I substituted beef broth for the chicken broth. It was difficult to gauge the spice level of the red pepper then to how it would translate to the finished product. My steak marinated in the sauce for 2 hours and was beautifully spiced and tender. I then sauteed frozen stir fry veggies in ginger infused olive oil. I used a second batch of sauce made as the recipe states for the veggies. I served over a bed of rice with thinly sliced steak on top. This served 4 with plenty leftovers.
Delicious and very simple. I added some ginger, fish / oyster sauce and minced garlic.