Introduction
Homemade Asian sauces bring a delightful mix of bold, sweet, and savory flavors to your meals, offering an authentic taste of your favorite dishes.
Whether you’re craving the tangy sweetness of orange chicken, the spicy richness of General Tso’s chicken, or the savory goodness of beef stir-fry, these recipes have everything you need to recreate these Asian classics right at home.
With easy-to-find ingredients and simple cooking techniques, you can master these dishes and transform your kitchen into an Asian-inspired food haven.
These homemade sauces not only add layers of flavor but also give you the freedom to adjust seasonings to your preference.
Gone are the days of relying on store-bought sauces full of additives; these recipes let you craft the perfect balance of tastes to suit your palate.
Plus, they are customizable and versatile, allowing you to experiment with different proteins and vegetables.
Incorporating these recipes into your weekly meals is a great way to spice up your dinner routine.
The satisfaction of making your own sauces from scratch is unmatched, and once you try these, you’ll never go back to takeout again! Get ready to dive into these mouthwatering dishes and elevate your meals to a whole new level.
Ingredients
- Generel Tso’s Chicken
1 1/2 lbs boneless skinless chicken thighs cut into 1 inch pieces
2 eggs lightly beaten
salt and pepper
1/2 cup all purpose flour
1/2 cup corn starch
vegetable oil for frying
General Tso sauce:
2 teaspoons vegetable oil
2 teaspoons minced fresh garlic
1/2 teaspoon crushed red pepper flakes or more to taste
3/4 cup low sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons brown sugar
1/4 cup low sodium soy sauce
1 tablespoon corn starch
Instructions
Start by prepping the chicken pieces and seasoning them with salt and pepper. In a shallow bowl, combine the all-purpose flour and cornstarch.
Dip each piece of chicken into the beaten eggs, then dredge them in the flour-cornstarch mixture. This double coating helps create a crisp texture when frying.
Next, heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches.
making sure not to overcrowd the pan. Fry them for 3 to 5 minutes or until they are golden brown and crispy on all sides.
Once done, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
To make the sauce, heat 2 teaspoons of vegetable oil in a separate pan over medium heat.
Add the minced garlic and sauté it for about 30 seconds until fragrant. Next, add the crushed red pepper flakes and sauté for another 15 seconds to infuse the oil with spice.
Add the chicken broth, hoisin sauce, brown sugar, soy sauce, and cornstarch to the pan. Stir the mixture well, allowing the sauce to thicken for about 3 to 5 minutes.
Taste the sauce and adjust the seasoning if needed, adding more red pepper flakes for spice or more brown sugar for sweetness.
Once the sauce has thickened, toss the crispy chicken pieces into the sauce, stirring gently to coat each piece evenly.
Allow the chicken to simmer in the sauce for a couple of minutes to absorb the flavors.
Finally, remove the pan from heat. Serve the General Tso’s Chicken immediately over a bed of steamed rice, and garnish with sesame seeds or green onions if desired.
How to Make General Tso’s Chicken
To make General Tso’s Chicken, start by preparing the chicken pieces. Cut them into bite-sized chunks and season with salt and pepper to ensure even seasoning.
The coating of flour and cornstarch gives the chicken its signature crispy texture, so be sure to coat each piece evenly and fry in hot oil to achieve that perfect crunch.
For the sauce, the key ingredients like hoisin sauce and soy sauce offer a rich umami flavor, while the addition of brown sugar and red pepper flakes creates a balance of sweetness and heat.
Adjust the level of spice based on your taste preference, adding more or less of the red pepper flakes.
Frying the chicken in batches is essential, as overcrowding the pan will result in soggy pieces.
Once the chicken is crispy, it’s ready to be coated in the thickened, flavorful sauce, which will stick to each piece, creating a sticky, savory exterior.
Serve with a side of steamed vegetables or rice to make the dish complete.
Making this dish from scratch gives you full control over the flavor, ensuring a perfect balance of sweet, savory, and spicy with every bite.
You can also experiment by adding extra vegetables like bell peppers or broccoli to the sauce for an added crunch and color.
Variations
To add variety to this dish, you can swap the chicken for other proteins like shrimp, tofu, or even beef.
If you prefer a lighter version, opt for air frying the chicken instead of deep-frying. This reduces the amount of oil used but still results in a crispy exterior.
For a spicier kick, increase the amount of crushed red pepper flakes or add fresh chopped chilies to the sauce.
This will give the dish a more authentic fiery heat commonly found in Chinese cuisine.
If you enjoy a bit of sweetness with your spice, you can try using honey instead of brown sugar for a deeper, natural sweetness.
Alternatively, experimenting with different types of soy sauce—like dark soy sauce—can bring a richer flavor to the sauce.
You can also add vegetables like bell peppers, snap peas, or onions to the dish for added texture and freshness. These vegetables will soak up the sauce and add a satisfying crunch to the dish.
For a gluten-free version, swap the all-purpose flour and soy sauce with gluten-free alternatives. Cornstarch is naturally gluten-free, so it works perfectly as a coating for the chicken.
If you’re looking to make the sauce a bit tangier, a splash of rice vinegar or lime juice can elevate the flavor profile and balance the sweetness. You can also reduce the amount of sugar for a more savory dish.
For a quick twist, try adding cashews or peanuts to the finished dish for an extra layer of texture and flavor. The crunchiness of the nuts pairs wonderfully with the crispy chicken and sauce.
Tips
For the crispiest chicken, be sure to heat your oil to the proper temperature (around 350°F) before frying. If the oil is too cold, the chicken will absorb excess oil, becoming greasy instead of crispy.
When dredging the chicken in the flour and cornstarch mixture, ensure that each piece is evenly coated. This helps create that signature crispness that makes General Tso’s Chicken so irresistible.
If you prefer a thicker sauce, simply let it simmer for a few extra minutes until it reaches your desired consistency. If it becomes too thick, add a splash of water or chicken broth to loosen it up.
To save time, you can prep the chicken and sauce ingredients in advance. The chicken can be coated and refrigerated for a couple of hours before frying, which helps the coating stick better during frying.
For even cooking, avoid overcrowding the pan when frying the chicken. Fry in batches, allowing the oil to stay hot, so each piece gets crispy without sticking together.
To prevent the sauce from separating or becoming too thin, make sure to dissolve the cornstarch in a little water before adding it to the sauce. This ensures a smooth, glossy finish.
If you want to control the spice level more precisely, you can substitute fresh chilies or chili paste for the crushed red pepper flakes. This gives you more flexibility in adjusting the heat.
Ingredients
For the Beef:
1 lb beef (flank steak, sirloin, or ribeye), thinly sliced
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp vegetable oil
1 tsp garlic powder
For the Vegetables:
1 cup broccoli florets
1 cup bell peppers, sliced
½ cup snap peas
½ cup mushrooms, sliced
½ cup zucchini, sliced
½ cup onions, sliced
Stir fry sauce:
1/4 cup soy sauce
1/4 cup chicken broth
1 tbsp shaoxing wine
1 tsp sugar
1 tsp sesame oil
1 tbsp minced garlic
1 tbsp minced ginger
2 tbsp cornstarch
1⁄4 cup water
Instructions
Start by preparing the beef. Slice it thinly against the grain to ensure it remains tender after cooking.
Season the beef with soy sauce, garlic powder, and cornstarch to help the beef retain moisture and create a nice glaze during stir-frying. Set the beef aside to marinate for about 10 minutes.
While the beef is marinating, prepare the vegetables. Wash and chop the broccoli, bell peppers, snap peas, mushrooms, zucchini, and onions.
Having your vegetables ready to go is important to avoid overcooking, as stir-frying is a quick process.
In a small bowl, whisk together the stir-fry sauce ingredients: soy sauce, chicken broth, Shaoxing wine, sugar, sesame oil, garlic, ginger, cornstarch, and water. Stir well until the cornstarch dissolves completely, and set the sauce aside.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches to avoid overcrowding the pan.
Stir-fry the beef for 2-3 minutes or until it’s cooked through and slightly browned. Remove the beef from the skillet and set it aside.
In the same skillet, add a little more oil if necessary and stir-fry the vegetables for 3-4 minutes.
You want them to stay crisp and tender, so avoid overcooking. Start with the harder vegetables like broccoli and bell peppers, followed by the more delicate ones like zucchini and onions.
Once the vegetables are cooked, return the beef to the skillet and pour the stir-fry sauce over everything. Stir to combine, making sure the beef and vegetables are evenly coated with the sauce.
Let everything simmer for another 2-3 minutes until the sauce has thickened and the beef and vegetables are well coated.
Serve the beef and vegetable stir-fry hot over steamed rice or noodles for a complete meal. Garnish with sesame seeds or green onions for added flavor and texture.
How to Make Beef and Vegetable Stir-Fry
To make a delicious Beef and Vegetable Stir-Fry, start by ensuring the beef is thinly sliced. This allows it to cook quickly, keeping it tender. Marinating the beef with soy sauce, cornstarch, and garlic powder helps flavor the beef and ensures it becomes tender and flavorful while cooking.
Prepare all of your vegetables ahead of time and slice them evenly so they cook at the same rate. The key to a successful stir-fry is maintaining the crispness of the vegetables, so don’t overcook them. Cooking them in stages—starting with the tougher vegetables—allows each vegetable to maintain its texture and color.
The stir-fry sauce brings everything together. The combination of soy sauce, chicken broth, Shaoxing wine, sugar, sesame oil, garlic, and ginger creates a savory, aromatic sauce that coats the beef and vegetables perfectly. The cornstarch helps the sauce thicken, adding a satisfying glossy finish.
Once the beef and vegetables are cooked, tossing them in the sauce ensures that each piece is covered in the rich, flavorful sauce. You can customize the sauce to your liking, adding more sugar for sweetness or extra ginger for a zingy kick.
For an authentic touch, use Shaoxing wine, which gives the stir-fry a unique depth of flavor. If you don’t have it, a dry sherry can work as a substitute, although the flavor will differ slightly.
Variations
If you’re not a fan of beef, you can easily substitute it with chicken, shrimp, or even tofu for a vegetarian option.
If you choose chicken, use boneless skinless chicken breasts or thighs, and slice them thinly for a quick cook time. Shrimp cooks quickly, so be sure to add it towards the end of the stir-fry process.
For a different flavor profile, you can swap the Shaoxing wine with rice wine or dry white wine, both of which will give the stir-fry a slightly different but still rich flavor.
You can also experiment with adding a little oyster sauce for more umami or hoisin sauce for sweetness.
If you prefer a spicier stir-fry, add chili paste, fresh sliced chilies, or red pepper flakes to the stir-fry sauce.
This will add heat without compromising the other flavors in the dish. Alternatively, use hot peppers or chili garlic sauce for an added kick.
Try different vegetables to change up the dish. Instead of broccoli and bell peppers, you could use bok choy, snow peas, or asparagus. Mushrooms and onions can also be replaced with baby corn, water chestnuts, or bamboo shoots for added crunch and texture.
For a low-carb or gluten-free version, you can serve the stir-fry over cauliflower rice or gluten-free noodles. Both options maintain the dish’s delicious flavors while keeping it light and healthy.
For extra richness, add a handful of cashews or almonds to the stir-fry. The nuts will bring a satisfying crunch and a hint of sweetness that pairs well with the savory sauce.
You can also add a splash of lime juice or vinegar to the sauce for a bit of acidity, which will help balance the richness of the soy sauce and sesame oil.
Tips
When stir-frying, make sure to have all of your ingredients prepared and ready to go before you start cooking. Stir-frying is a fast process, and you don’t want to scramble to chop ingredients once you’ve started heating the pan.
For tender beef, slice it thinly against the grain. This breaks up the muscle fibers and makes the beef more tender after cooking. Marinating the beef with cornstarch helps keep it moist during the stir-fry process.
If your beef starts to release too much liquid when cooking, remove it from the pan and let the excess moisture evaporate before adding the vegetables. This prevents the stir-fry from becoming watery.
Avoid overcrowding the pan when cooking the beef and vegetables. If you put too much into the pan at once, it will lower the temperature and cause everything to steam rather than stir-fry. Cooking in batches ensures that everything gets a good sear.
For added flavor, finish the stir-fry with a drizzle of sesame oil. This gives the dish a nice, fragrant finish that enhances the taste. A sprinkle of sesame seeds can also add crunch and visual appeal.
If the sauce is too thick for your liking, simply add a little more water or chicken broth to thin it out to your desired consistency.
If you’re looking for extra protein, adding some tofu or edamame to the stir-fry can turn it into a heartier meal.
Ingredients
- Orange Chicken
Ingredients:
1 lb Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
1/3 cup Cornstarch
1/3 cup Flour
1 tsp garlic powder
Salt and black pepper
Oil for frying
Orange Sauce:
1 cup orange Juice
1/3 cup brown sugar
2 tablespoons rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger minced
2 cloves garlic finely diced
1 teaspoon red pepper flakes
1 orange zested
1 tablespoon cornstarch
Garnish:
Green Onions
Sesame seeds
Instructions
Start by preparing the chicken. Cut the boneless, skinless chicken breasts into bite-sized pieces. In a shallow bowl, whisk together the eggs, cornstarch, flour, garlic powder, and season with salt and pepper.
Dip the chicken pieces into the egg mixture, ensuring they are fully coated, then fry them in hot oil until golden brown and crispy, about 4-5 minutes.
Work in batches to avoid overcrowding the pan, and set the fried chicken aside on a paper towel-lined plate to drain excess oil.
While the chicken is frying, prepare the orange sauce. In a medium saucepan, combine the orange juice, brown sugar, rice vinegar, soy sauce, ginger, garlic, red pepper flakes, and orange zest. Bring the mixture to a simmer over medium heat, stirring occasionally.
Once the sauce has simmered for a few minutes, dissolve the cornstarch in a little water and add it to the sauce, stirring constantly until it thickens, about 3-4 minutes.
Once the sauce has thickened to your desired consistency, remove it from heat and set it aside. It should be smooth and glossy.
To assemble, toss the crispy chicken in the orange sauce, ensuring each piece is coated well. Allow the chicken to sit in the sauce for a minute or two to soak up the flavors.
Serve the orange chicken hot, garnished with sliced green onions and sesame seeds. Pair it with steamed rice or stir-fried vegetables for a complete meal.
How to Make Orange Chicken
Making Orange Chicken starts with preparing the crispy chicken. Coat the chicken pieces in a mixture of cornstarch, flour, and eggs for a crispy texture when frying.
Fry the pieces in hot oil until they are golden brown and crispy on the outside while tender on the inside. Ensure that you don’t overcrowd the pan so each piece cooks evenly and crisply.
The orange sauce is what truly makes this dish special. The combination of fresh orange juice, brown sugar, rice vinegar, soy sauce, and spices creates a vibrant balance of sweetness, tang, and savory flavor. Adding the cornstarch thickens the sauce, giving it that rich, glossy finish.
Once the chicken is fried, toss it in the sauce until it is evenly coated, letting the crispy pieces soak up the delicious, tangy sauce. This step is essential for the flavors to meld together, giving each bite that signature sweet and savory taste.
For extra flavor, garnish the orange chicken with green onions and sesame seeds. This not only adds texture and color but also enhances the overall taste.
While this dish may seem like it takes time, the steps are relatively simple, and with some preparation, you can have a restaurant-quality dish in the comfort of your own home.
Variations
For a healthier version of Orange Chicken, try using chicken thighs instead of breasts, as they tend to stay more moist and tender. Alternatively, you can bake the chicken instead of frying it for a lower-fat option.
To add more vegetables, consider tossing in sliced bell peppers, broccoli, or snap peas along with the chicken in the sauce. This not only adds more nutrients but also gives the dish extra texture and color.
If you prefer a spicier kick, increase the amount of red pepper flakes or add a dash of chili paste to the sauce. For a sweeter version, you can reduce the amount of vinegar or add extra brown sugar.
For a vegetarian alternative, use tofu in place of the chicken. Firm tofu, when coated and fried, offers a similar texture to chicken and soaks up the orange sauce wonderfully.
If you’re a fan of citrus, you can experiment with different fruit juices. Try adding a little lemon juice or lime juice to the sauce for a tangy twist, or mix orange juice with grapefruit juice for a slightly more bitter, yet refreshing flavor.
For a variation in texture, you can also serve the chicken over noodles instead of rice. The noodles will soak up the sauce and provide a delicious base for the dish.
To make the dish even more aromatic, try adding a dash of five-spice powder or star anise to the sauce for an extra layer of flavor that complements the orange and ginger notes.
Tips
To ensure the chicken stays crispy, only coat it lightly in the cornstarch-flour mixture and make sure.
the oil is hot enough (around 350°F) before frying. If the oil isn’t hot enough, the chicken will absorb too much oil and become soggy.
When making the sauce, be sure to constantly stir it while simmering to avoid burning the garlic or ginger. The sauce should thicken quickly, so watch it closely to avoid over-reducing it.
For the best flavor, use freshly squeezed orange juice. Store-bought juice often lacks the bright, fresh citrus flavor that makes this dish stand out. Also, don’t forget to zest the orange for added fragrance and flavor in the sauce.
If you prefer a smoother sauce, you can strain out the ginger and garlic after simmering, but they add great texture and flavor if left in.
Frying the chicken in batches prevents the oil from cooling down too much, ensuring the chicken cooks evenly and crisply. Be patient, and don’t try to fry everything at once.
Make sure to toss the chicken in the sauce while it’s hot so that the sauce adheres to the crispy coating and creates that signature sticky glaze.
If the sauce becomes too thick, simply add a little more orange juice or water to thin it out to your desired consistency.
Ingredients
Sweet and Sour Chicken
1 lb Boneless Skinless Chicken Breast (cut into bite-size pieces)
Salt
1/2 cup flour
1/2 cup cornstarch
3 eggs beaten
1 cup homemade sweet and sour sauce
Red, Yellow, or Orange Pepper (cut into bite-size)
1/4 White Onion (cut into bite-size pieces)
Fresh Pineapple (cut into chunks)
Oil for frying
Sweet and sour sauce:
1 cup canned pineapple juice
3/4 cup light brown sugar
1/3 cup rice vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Instructions
Start by preparing the chicken. Cut the boneless, skinless chicken breast into bite-sized pieces and season them with a pinch of salt. In separate bowls, combine the flour and cornstarch in one, and beat the eggs in another.
Dip each piece of chicken into the egg mixture, then dredge it in the flour-cornstarch mixture, ensuring it is evenly coated.
Heat oil in a large pan or wok over medium-high heat. Fry the coated chicken pieces in batches, making sure not to overcrowd the pan.
Fry each batch for 4-5 minutes, or until golden brown and crispy. Once cooked, remove the chicken from the pan and place it on a paper towel-lined plate to drain excess oil.
While the chicken is frying, prepare the sweet and sour sauce. In a small saucepan, combine the pineapple juice, brown sugar, rice vinegar, ketchup, soy sauce, and garlic powder. Stir the ingredients together and bring the mixture to a simmer over medium heat.
Once the sauce has started to simmer, dissolve the cornstarch in a small amount of water and add it to the sauce. Stir constantly as the sauce thickens, which should take 2-3 minutes. Once thickened, remove the sauce from heat.
To assemble the dish, add the bell peppers, onions, and pineapple chunks to the pan with the fried chicken.
Pour the sweet and sour sauce over everything and toss gently to coat all the ingredients evenly. Let it cook together for 2-3 minutes to allow the flavors to meld.
Serve the sweet and sour chicken hot, garnished with additional green onions or sesame seeds, if desired. It pairs perfectly with steamed rice or noodles for a complete meal.
How to Make Sweet and Sour Chicken
Making Sweet and Sour Chicken begins with preparing the chicken. The key to achieving the perfect crispy texture is coating the chicken evenly in a mixture of cornstarch and flour before frying.
The cornstarch gives the chicken an extra crunch, while the flour helps the coating stay intact. Be sure to fry the chicken in batches to avoid overcrowding the pan, which ensures even frying.
The sweet and sour sauce is the heart of the dish, providing a balance of tangy and sweet flavors. The combination of pineapple juice, brown sugar, rice vinegar, and ketchup creates a rich, flavorful sauce that coats the chicken and vegetables perfectly.
The cornstarch in the sauce helps thicken it, giving it that characteristic glossy finish.
Once the sauce is made, it’s time to combine the crispy chicken with the colorful vegetables.
Bell peppers, onions, and pineapple provide a nice contrast in texture and flavor to the crispy chicken, while the sauce brings everything together with its vibrant sweetness and acidity.
Assembling the dish is easy: toss the cooked chicken, vegetables, and pineapple chunks in the sauce, making sure everything is coated well. Let everything simmer together for a few minutes so the flavors can meld and the sauce can thicken further.
The result is a dish full of contrasting textures: crispy chicken, tender vegetables, and juicy pineapple, all covered in a sweet and tangy sauce that makes each bite a delicious experience.
Variations
For a lighter version, you can substitute the fried chicken with grilled or baked chicken. Simply season and grill the chicken breasts, then cut them into bite-sized pieces. The sauce will still add that signature flavor without the added calories from frying.
If you prefer a vegetarian version, substitute the chicken with tofu. Use firm tofu, cut into cubes, and coat it in the same flour and cornstarch mixture before frying or baking. Tofu soaks up the sweet and sour sauce beautifully.
For a spicier version of sweet and sour chicken, increase the amount of garlic powder or add a few dashes of hot sauce or chili paste to the sauce. The heat will complement the sweetness and tanginess of the dish, adding an extra layer of flavor.
If you want more vegetables in your dish, feel free to add other options such as carrots, snap peas, or mushrooms. These vegetables will add different textures and flavors, making the dish more hearty and nutritious.
To make the dish even more tropical, try adding mango or papaya chunks in place of, or in addition to, the pineapple. These fruits bring an additional sweetness and bright flavor that pairs well with the savory elements of the dish.
For a more authentic flavor, try using rice vinegar in place of the regular white vinegar for a slightly different tang. You can also experiment with adding a touch of ginger to the sauce for more depth and warmth.
If you want to serve the dish over noodles instead of rice, try chow mein or lo mein noodles, which pair perfectly with the sweet and sour sauce. Noodles can also be stir-fried with the vegetables for added flavor and texture.
Tips
When frying the chicken, make sure the oil is at the right temperature—around 350°F. If the oil is too hot, the chicken will burn before it cooks through. If the oil is too cool, the chicken will become soggy rather than crispy.
If the sweet and sour sauce becomes too thick, simply add a little extra pineapple juice or water to thin it out. Conversely, if it’s too thin, let it simmer a little longer to reduce and thicken.
Be sure to toss the chicken and vegetables in the sauce while it’s hot, as this helps the sauce coat everything evenly and stick to the crispy chicken.
For extra flavor, you can garnish the dish with chopped green onions, sesame seeds, or a sprinkle of red pepper flakes to add heat and a touch of color.
If you don’t have fresh pineapple, canned pineapple works just as well. Be sure to drain the canned pineapple before adding it to the dish.
If you’re looking for extra crispiness, you can double-coat the chicken. After dipping in the egg mixture, dip it back in the flour-cornstarch mixture for an extra crispy coating.
To make the dish gluten-free, substitute the flour and cornstarch mixture with a gluten-free flour blend. Also, make sure to use gluten-free soy sauce.
Conclusion
Homemade Asian sauces can completely transform your meals, offering bold, sweet, and savory flavors that are both satisfying and flavorful.
Whether you choose General Tso’s Chicken, Beef and Vegetable Stir-Fry, Orange Chicken, or Sweet and Sour Chicken, each dish brings a unique twist to classic favorites.
By preparing these dishes from scratch, you not only control the ingredients but also create a fresher, healthier version of your favorite takeout. With these recipes, you can enjoy restaurant-quality meals right at home—perfect for any occasion.