Step 1: In a medium bowl, whisk together the soy sauce, rice vinegar, chicken broth (or water), granulated sugar, hoisin sauce (if using), sesame oil, and red pepper flakes until the sugar is dissolved. Set aside.
Step 2: In a small separate bowl, create a cornstarch slurry by whisking together the cornstarch and 2 tablespoons of cold water until smooth and lump-free. Set aside.
Step 3: Heat 1 tablespoon of vegetable oil in a small saucepan or wok over medium heat. Add the minced garlic and minced fresh ginger. Sauté for 30-60 seconds, or until fragrant, being careful not to burn them.
Step 4: Pour the whisked sauce mixture from Step 1 into the saucepan with the aromatics. Bring the sauce to a gentle simmer, stirring constantly.
Step 5: Once the sauce is simmering, give the cornstarch slurry another quick whisk (it tends to settle) and slowly pour it into the simmering sauce while continuously stirring.
Step 6: Continue to stir and simmer for 1-2 minutes, or until the general tso sauce recipe has thickened to a glossy consistency that coats the back of a spoon. If it's too thick, add a splash of broth or water. If it's too thin, mix a little more cornstarch with water and add it in gradually.
Step 7: Taste the general tso sauce recipe and adjust seasonings as needed. You might want more sugar for sweetness, more red pepper flakes for heat, or a tiny pinch of salt to balance. Your ultimate general tso sauce recipe is ready to use!
Step 8: Remove from heat and use immediately with your favorite protein like chicken or tofu, or store for later use. This homemade general tso sauce recipe is best when freshly made.