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This homemade General Tso sauce is the perfect balance of sweet, tangy, and savory flavors. Using simple pantry staples, it is ready in just 5 minutes. It is much better than store-bought versions and works beautifully with chicken, beef, shrimp, or even crispy fried tofu.
Best General Tso Sauce Recipe
As part of my ongoing sauce series, I am excited to share what I truly believe is the best General Tso sauce recipe you can make at home. If you have been following my blog, you know I love creating easy, authentic sauces like my Kung Pao Sauce and Char Siu Sauce. This version stands out because it creates that iconic, thick mahogany sauce that stays shiny even after you toss it with your favorite protein. It captures that elusive balance of bold, zesty vinegar and deep savory notes without being overly syrupy or heavy like the bottled stuff.
This is my tried and tested version, just like the one in my General Tso’s Chicken recipe. I wanted a version that is simple, reliable, and way more vibrant than any takeout option. This recipe is a total lifesaver for those busy weeknights when you want a meal that feels special but takes almost no effort at all. It is the kind of sauce that turns a basic stir-fry into a restaurant-quality dish in minutes. If you have ever been disappointed by thin, watery sauces and want that signature “sticky” finish that coats everything beautifully, this is the recipe you will want to have on hand.
A Little History: This sauce is named after Zuo Zongtang (General Tso), a military leader from Hunan. Chef Peng Chang-kuei created the original dish in Taiwan during the 1950s. He later brought it to New York, adjusting the flavors to create the signature sweet and savory profile we love today.
Shopping Guide: Ingredients for A Perfect Sauce
Getting the right ingredients is the secret to making this sauce taste authentic. While many people reach for basic pantry items, a few specific choices will make your homemade version taste much better than any pre-made bottle.
- Unseasoned Rice Vinegar: Make sure you grab the unseasoned variety. Seasoned rice vinegar has added salt and sugar, which can throw off the balance of this recipe. It provides the clean, sharp acidity that defines General Tso.
- Hoisin Sauce: This gives the sauce its body and distinct umami flavor. I recommend Lee Kum Kee or Koon Chun. It adds a layer of spice and sweetness that helps the sauce reach that perfect “takeout” consistency.
- Premium Dark Soy Sauce: Look for Lee Kum Kee Premium Dark Soy Sauce. It is aged longer and has a hint of caramel, which is key for that deep mahogany color. Avoid “watery” dark soy sauces, as they lack the thick consistency needed for a good sauce.
- Shaoxing Wine: This is widely available at Asian grocers, but many mainstream supermarkets now carry it in their international aisle. It adds a savory depth to the sauce. If you can’t find it, a dry sherry is the perfect substitute.
Ingredients You’ll Need
- Chinese rice vinegar
- Hoisin sauce
- Shaoxing wine
- Cornstarch
Check the recipe card at the bottom of this post for all the ingredient details.
Pro Tip #1: Why I Add Hoisin Sauce
I love using hoisin because it acts as a secret weapon for depth. It adds a layer of spice and a thick, syrupy texture that helps the sauce reach that perfect, “clingy” takeout consistency that soy sauce alone just cannot provide.
Pro Tip #2: Don’t Skip The Sugar
The sugar is what creates that beautiful, mirror like shine on the sauce. It smooths out the tang from the vinegar and balances the salty soy sauce, giving you that classic, just right hint of sweetness.
Pro Tip #3: Cornstarch For The Perfect Cling
Cornstarch helps the sauce stick to your protein instead of pooling at the bottom of the bowl. I don’t recommend flour because it makes the sauce cloudy and dull. You can use potato starch if you prefer.
How To Make General Tso Sauce
In a small saucepan, combine all the ingredients.
Stir until the sugar and cornstarch are fully dissolved.
Pro Tip: I always mix the cornstarch into the liquids before turning on the stove. This is the best way to avoid lumps and make the sauce turn out smooth and silky every time.
Place over medium heat. Stir constantly so the cornstarch doesn’t settle at the bottom. As it heats up, the sauce will bubble and transform into a clear, glossy sauce.
Pro Tip: To check the thickness, dip a spoon in. It should coat the back. If you can run your finger through it and the line stays clear, it is the perfect consistency.
Remove from the heat. Use it immediately to coat your favorite protein or store it in a jar for later use.
Storage Tip: This sauce stays fresh in an airtight jar in the fridge for up to one week. Since cornstarch can settle, just give the jar a good stir before using it.
Ways To Use This Savory Sauce
Once you see how easy this is to make, you will want to use it on everything! You probably noticed that I didn’t add any ginger, garlic, or dried red chilies to this base. I keep the sauce clean and smooth so it stores better in the fridge without the flavors changing over time.
Before using the sauce for the ideas below, just stir-fry some minced ginger, garlic, and dried red chilies in your wok first.
Here is how you can use this glaze like a pro:
- Classic Chicken: Toss with crispy fried chicken for the perfect General Tso’s Chicken. Check out my recipe for the secret to that extra crispy coating.
- Beef Strips: Stir fry thinly sliced beef until browned, then pour this glaze over it. The savory notes pair perfectly with the rich meat.
- Succulent Shrimp: Use as a quick finish for pan seared shrimp. It coats them in a beautiful, thick mahogany glow in seconds.
- Crispy Tofu: This sauce is amazing with air fried tofu. It provides a rich, savory coating that makes plant based meals feel indulgent.
- Glazed Meatballs: Toss cooked chicken or pork meatballs in the sauce over medium heat until they are completely coated and glossy.
- Vegetable Medley: Flash fry veggies like broccoli and bell peppers on high heat before adding the sauce so they stay crisp.
Frequently Asked Questions
To make it gluten-free, swap the soy sauces for Tamari. Also, double-check that your hoisin sauce is labeled gluten-free, as some brands use wheat flour as a thickener.
Yes! You can easily double or triple the recipe. It is a huge time-saver for meal prep. Just store the extra in the fridge and use it throughout the week for different stir-fry dishes.
If it gets too thick while simmering, just whisk in one tablespoon of water at a time until it reaches the right consistency. It should be thick enough to coat a spoon but still pourable.
I don’t recommend using this as a marinade. Because of the sugar and cornstarch, it is best used as a finishing sauce or glaze.
I do not recommend freezing this sauce. Cornstarch often loses its thickening power and changes texture once frozen and thawed.
This recipe yields 2/3 cup and contains 206 calories.
Other Sauce Recipes You Might Like
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
General Tso Sauce
Ingredients
- 3 tablespoons Chinese rice vinegar
- 2½ tablespoons soy sauce
- ½ tablespoon dark soy sauce
- 1 teaspoon hoisin sauce
- ¼ cup water
- 2½ tablespoons sugar
- ½ tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Instructions
- Add the ingredients to a small saucepan and stir until well combined.
- Place the saucepan over medium heat and stir until the sauce starts to bubble and thickens into a glossy glaze.
- Turn off the heat and set the sauce aside to cool before using in your stir fry or storing in a jar.
Video
Notes
- Chicken: 10 oz (280g)
- Beef: 10 oz (280g)
- Shrimp: 12 oz (340g)
- Tofu: 8 oz (225g)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
