General Tso's

Bacchus · May 2009

Had some General Tso's wings at a local "Wild Wing Cafe" this past weekend which were great. The common Asian sauce was a good change of pace on the wings.
So, I was thinking that maybe Ribs would be a good platform for such a sauce.
Anyone have a good "Tso" recipe?

vidalia1 · May 2009

Ron,

Good to see you on the forum. Did you get the email I sent you yesterday?

popagar0 · May 2009

bucher block rib sauce rub it in let set 4 hrs grill ribs as normal

Bacchus · May 2009

I did Kim, thanks! Will miss you this weekend at Todd's.

Now I'm waiting for Fortune, Bente, or other master of the Egg to come through with a killer sauce for me.

AZRP · May 2009

I take about 5 of those dried little red chiles and break them in half and shake out as many seeds as possible and discard them. Then saute the chiles with a minced clove of garlic and about 1/2 tsp minced ginger. When the chiles turn black add the sauce and let it come to a boil. Mix the sauce ingredients in a jar so you can shake it up just before adding to the pan. -RP

Sauce
4 tsp cornstarch
4 tsp sugar
4 tsp rice vinegar
6 tblsp soy sauce
1/2 C chicken broth
1/4 C dry sherry wine (I use marsalla)

vidalia1 · May 2009

Randy,

I know this a relative question but how hot is that sauce? It sounds killer hot...

Bacchus · May 2009

Oh my, looks and sounds phonomenal.....

AZRP · May 2009

Probably depends on the chiles but most recipes call for 15 chiles but they leave them whole, breaking them gets more heat into the sauce. -RP

Bacchus · May 2009

Thanks Randy. Maybe I will brush some on towards the end of the cook, then cut them into sections of two, toss/coat in sauce in an aluminum pan and back on Egg for 15-20 minutes....... ?

vidalia1 · May 2009

Ron,

Have fun this weekend at Todd's. It is killing me we missed 2 parties in a row.

Tell everyone we said hello and we will catch them at the next function. :P

FlaPoolman · May 2009

Talked to Todd today and he invited me up. Sure wish I could make it. Ya'll need to move closer to the good weather

Ron, great to see you posting, do you still have the same phone # I might give you a call tonight if it's ok.

fishlessman · May 2009

this marinade would go good with that sauce, if you use it keep it down to less than 3 hours. i use it on pork but its really a chicken marinade for things like genrl tsos chicken. dont be afraid of the fish sauce, it adds flavor but not fishy flavor to the pork
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=396320&catid=1

Doug in Eggmonton · May 2009

I spent a fair chunk of time in Malaysia and they often cook the dried chilies until they are black. It takes much of the heat out of them. The same number of chillies will make two dishes significantly different heat wise depending on blackend/not-blackened, whole/not-whole. :blink: :P

Doug
T-4 to LBGE

General Tso's

Comments

Categories