Cornell's General Tso Sauce

PrincessMushroom posted this Main dish over 2 years ago.

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Before you begin

Prep time:
Cook time:
Yields:

Additional information:
If you stood in line for mongo at RPU or stir fry at Risley, you know what I'm talking about. This sauce was food for my soul through college. I hope that you'll enjoy it as well!!

Ingredients

  • 1/4 cup Kikoman Soy Sauce
  • 2 1/4 cup thin soy sauce
  • 1 3/4 cup white vinegar
  • 5 oz Hoisin sauce
  • 1/2 cup water
  • 13.5 oz sugar
  • 1 teaspoon fresh small chopped garlic
  • 2.5 teaspoons fresh small chopped ginger
  • 1/5 teaspoon ground white pepper
  • 1 teaspoon red food coloring
  • 1 teaspoon yellow food coloring
  • 1/4 cup white wine vinegar
  • 1 hot chili pepper

Directions

  1. Mix all together.

  2. For the chicken, we used thigh meat chunks, that are coated in cornstarch and then deep fried until done at 165 internal temperature, keep warm or chill for later use.

  3. To assemble the entree, in a wok you would stir fry broccoli and small chunks of red peppers until aldente. Add cooked chicken and sauce and bring back to serving temperature of 140 if the chicken is kept warm or 165 if the chicken is re-heated from a chilled stage.

  4. The sauce is enough for 10 portions, based on 4 oz of chicken, 3 oz of broccoli fleurettes, 2 oz of red peppers, per portion. You can also add 2 oz of fresh carrots sliced in coin shape to each portion if desired, and stir fry them with the broccoli and peppers.

  5. To make sesame chicken omit the vegetables, add 2 tablespoons of sesame oil and sprinkle the chicken with sesame seeds when finished.

  6. Garnish with slice green onions.