Homemade General Tso Sauce (Bulk Version)
General Tso sauce is one of the most versatile stir fry sauces that I recommend every home cook store a jar in their fridge. Not only does it takes merely 3 minutes to make, but it also goes well with almost everything.
Servings: 8 to 12
- 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 light soy sauce (or soy sauce, or tamari) (*footnote 2)
- 1/4 cup dark soy sauce (or soy sauce, or tamari) (*footnote 2)
- 1 cup sugar
- 3 tablespoons cornstarch
- Chicken or vegetable stock (Add right before using the sauce)
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.
- Chinkiang vinegar is highly recommended in this recipe. But if you do not have it, use rice vinegar or balsamic vinegar instead. If you want to create gluten-free sauce, use one of the alternative too. Chinkiang vinegar contains wheat bran. Wheat bran itself does not contain gluten but has a high risk of cross contamination.
- You can use soy sauce to replace the light soy sauce and the dark soy sauce alternatively. Use tamari to create gluten-free sauce.