![]() Ginger and garlic - Our typical Asian aromatics that we can’t live without. ![]() You can omit this if you’re making this for kids or the kid inside of you who can’t tolerate heat.Ĭorn starch - Helps to thicken the sauce. I’m using granulated cane sugar here, but you can also use brown sugar.Ĭhili paste or fresh chilies - For a spicy kick. Sugar - To balance the salty flavors of the hoisin and soy sauce. ![]() Light soy sauce and hoisin sauce - Our two main salty umami flavoring agents. You can substitute it with regular white vinegar. Rice vinegar - Provides a nice touch of tang. If none is available, substitute with water. Here’s what you will need to make the General Tso sauce:Ĭhicken stock - The base for the sauce. The recipe below makes enough sauce to coat the chicken but not so much that it drowns the chicken and makes them soggy, something I find too common in Chinese takeout restaurants. Add all the ingredients to a bowl and stir to combine. The sauce for General Tso's chicken sauce is the perfect blend of sweet, savory, and sometimes spicy flavors.
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