What's the difference between General Tso sauce and orange chicken sauce?

General Tso sauce is darker, less citrusy, and typically spicier with more soy sauce and chili. Orange chicken sauce features orange juice and zest for a brighter, fruitier flavor with less heat.

Can I make General Tso sauce without cornstarch?

Yes, you can use arrowroot powder or potato starch as a 1:1 substitute for cornstarch. Without any thickener, reduce the sauce longer over heat, though it won't achieve the same glossy coating consistency.

How spicy should General Tso sauce be?

Traditional General Tso sauce has a mild to moderate heat that doesn't overpower the sweet-savory flavors. Start with 1 teaspoon of chili flakes and adjust up to 2 teaspoons or add sriracha for more kick.

Why is my General Tso sauce too thick or thin?

Sauce thickness depends on cooking time and cornstarch ratio. If too thick, whisk in a tablespoon of broth; if too thin, simmer longer or add another teaspoon of cornstarch mixed with water.

Generic Copycat

·sauce

Generic General Tso Sauce

Name: General Tso Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: about 1 cup
Ingredients: 1/3 cup soy sauce; 1/3 cup chicken broth; 1/3 cup rice vinegar; 3 tablespoons hoisin sauce; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 2 tablespoons water; 3 cloves garlic; 1 tablespoon fresh ginger; 2 teaspoons sesame oil; 1-2 teaspoons dried red chili flakes; 2 green onions

General Tso sauce recipe captures the perfect balance of sweet, savory, and spicy flavors that make this Chinese-American classic so irresistible. This glossy, mahogany-colored sauce combines soy sauce, rice vinegar, and sugar with aromatic garlic and ginger, creating that signature sticky coating that clings beautifully to crispy chicken. The magic lies in achieving the right consistency – thick enough to coat but not so heavy it becomes gloopy. While many restaurants guard their exact proportions, this version delivers that familiar tangy-sweet heat with a touch of sesame that makes takeout General Tso's so addictive. Making it at home means you control the spice level and sweetness, plus you'll have extra sauce for stir-fries, tofu, or even as a glaze for grilled meats.

Prep

5 min

Cook

8 min

Total

13 min

Servings

Yield

about 1 cup

Difficulty

Easy

Equipment: Medium saucepan · Whisk · Small bowl for cornstarch slurry

Ingredients

soy sauce — low sodium preferred1/3 cup

chicken broth — or vegetable broth1/3 cup

rice vinegar1/3 cup

hoisin sauce3 tablespoons

granulated sugar1/4 cup

cornstarch2 tablespoons

water — for slurry2 tablespoons

garlic — minced3 cloves

fresh ginger — minced1 tablespoon

sesame oil2 teaspoons

dried red chili flakes — adjust to taste1-2 teaspoons

green onions — white parts only, minced2

Instructions

Make the cornstarch slurry

In a small bowl, whisk together cornstarch and water until completely smooth with no lumps. Set aside – this will thicken your sauce later. The slurry prevents clumping when added to hot liquid and ensures a glossy, restaurant-style finish.

Combine sauce ingredients

In a medium saucepan, whisk together soy sauce, chicken broth, rice vinegar, hoisin sauce, and sugar. Add minced garlic, ginger, chili flakes, and white parts of green onions. The cold mixing prevents the sugar from burning when you heat it.

Heat and simmer

Place saucepan over medium-high heat and bring mixture to a gentle boil, stirring occasionally. Once bubbling, reduce heat to medium-low and simmer for 2-3 minutes. The sauce should smell fragrant and the raw garlic aroma should mellow.

Thicken the sauce

Give your cornstarch slurry a quick stir, then slowly pour it into the simmering sauce while whisking constantly. Continue cooking for 2-3 minutes until sauce thickens and becomes glossy. It should coat the back of a spoon but still drip off slowly.

Finish with sesame oil

Remove from heat and stir in sesame oil. The sauce will continue to thicken slightly as it cools. If using immediately with hot food, it should be pourable but clingy. For storage, it will thicken more when refrigerated.

Pro tips for authenticity

▸The key to authentic flavor is balancing the sweet and sour – taste and adjust sugar or vinegar before thickening if needed.

▸No hoisin sauce? Mix 2 tablespoons soy sauce with 1 tablespoon peanut butter and a pinch of sugar as a substitute.

▸Make a double batch and store extra in the fridge – it reheats beautifully and saves time on busy weeknights.

▸Don't skip the cornstarch slurry step – adding dry cornstarch directly will create lumps that won't dissolve.

▸Serve immediately with crispy fried chicken, tempura vegetables, or even grilled shrimp for best results.

▸For extra authenticity, add 1 tablespoon of Chinese rice wine (Shaoxing) along with the other liquids.

Refrigerator

Store in airtight container for up to 2 weeks

Freezer

Freezes well for up to 3 months in freezer-safe containers

Reheat

Warm gently in microwave or saucepan, adding a splash of water if too thick

Nutrition per serving

118

Calories

Protein

24g

Carbs

Fat

Fiber

842mg

Sodium

How does it compare to the real thing?

This homemade version captures about 85% of restaurant General Tso sauce's complexity. The sweet-savory balance and glossy texture are spot-on, and you'll get that characteristic cling that makes the dish so satisfying. Restaurant versions often use wok hei (breath of the wok) for a subtle smoky depth that's hard to replicate at home without a powerful burner. Some takeout places also add MSG or chicken bouillon for extra umami, which you can mimic with a dash of mushroom powder. The biggest advantage of homemade is controlling the sugar content – many restaurant versions are cloyingly sweet, while this recipe lets you find your perfect balance.

Frequently asked questions

More recipes you'll love