General WHO?

So after craving a big pile of General Tso's chicken from the local chinese joint, I decided to try to make my own. I did some research on Food Network and Delish to get some inspiration as to the combination of ingredients to give it that sweet, sticky yet spicy sauce. Give it a try and let me what know you think! Trust me - you could eat a flip-flop as long as it's covered in this sauce!

Image: Fried Shrimp covered in Sweet & Spicy Chinese Sauce served with steamed broccoli and brown rice

Sweet & Spicy Chinese Sauce (Very like General Tso’s only better)

Makes approx 1-1/4 cup

Prep Time: 5 minutes
Cook Time: 10 minutes

INGREDIENTS
1 shallot, minced
1 clove of garlic, minced
1 tbs olive oil
1/4 cup soy sauce (no reduced sodium)
1/8 cup white wine vinegar (just half your 1/4 cup measure)
1/2 cup guava jelly
1/4 cup pineapple juice
1 tbs honey
1/2 tsp Srarachi sauce (you can find it in the Chinese section of the grocery store-clear bottle with red sauce and green top)
1 tbs butter, room temperature
1 tbs cornstarch

Instructions
1. On medium heat, sautee the shallot and garlic in the olive oil.
2. Once soften (approx 5 minutes), stir in soy sauce, vinegar, guava jelly, pineapple juice, honey and Srarachi sauce.
3. Stir on medium heat till the jelly has melted and the sauce is barely boiling.
4. Mix the butter with the cornstarch until completely smooth. Make sure your sauce is boiling before adding the butter-cornstarch mixture. Stir until smooth.
5. Allow to cool to room temperature.

Pour over chicken, shrimp or pork - try it as a dipping sauce with steamed veggies!

Deep Fry Mix:
Flour for coating
Egg Wash (for chicken and pork=2 eggs beaten with 1 tbs water, for shrimp=2 egg whites with 1 tbs water)
1 to 3 ratio of flour and cornstarch

1. Make sure your protein is seasoned with at minimum salt and pepper - For shrimp I like a dash of Old Bay.
2. Dust protein with flour
3. Dip protein in egg wash
4. Coat protein in flour/cornstarch mix
5. Allow to dry on a baking sheet or cutting board for 10 minutes before deep frying (oil temp=350°-375°)