I have tried several recipes so far and they are adequate. I am trying to get my sauce to be a little richer, with a slight smoky quality. Does anyone have any tips on what I might be able to do, without burning the sauce?
Have you tried a little chili black bean sauce? I think it could add some heft and savory flavor, it is moderately spicy, but General Tso's usually is. I also would think a tsp of chipotle in adobo sauce could add a smokey quality....I have never noticed the recipe being smokey but it sound like a good flavor profile for the dish! Happy Cooking!
Though not traditional, I second the chipotle in adobo. I make a decidedly American version of Cashew Chicken where I make the sauce sweet/spicy with a combination of maple syrup, honey and the sauce from chipotle in adobo; with the flavors of garlic, cilantro and red bell pepper it does nod to the classic Chinese-American flavor profile, and it is definitely smoky-spicy. If I recall correctly, the recipe I use originally came from a Rachael Ray 30 minute meals show!
Please enter a valid email address.
Well played. You deserve a cookie.
Phish Food enthusiasts beware
There’s an Ugly Secret In Your Ben & Jerry’s
Summer Peach Pie
Ending Soon: Cookware Sale!
The New App That'll Satisfy All Your Pizza Fantasies
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)