Recipe for a Specific Sweet/Sour/Hot Sauce

[CDRFloppingham]

My wife and I ate at The Source http://www.wolfgangpuck.com/restaurants/fine-dining/3941 on Valentines Day.

The sushi course had two fairly nondescript rolls. One of the rolls was topped with some crispy fried shrimp in a sweet/sour/hot sauce.

I have been tasked with trying to recreate that.

I think it is a variation on the General Tso's Chicken sauce.

Hence, I'm asking if any of you have a good recipe.

TIA!

[ScoopKW]

I don't have a recipe, but I do have a procedure -- fried meats of that nature are marinated in soy sauce with some green onions, ginger, sesame oil, etc. added. Then the excess liquid is drained and enough corn starch is added to coat. Shake off, dip in a tempura batter and fry.

Drain then toss with sauce.

[gfweb]

I'd want to cook that sauce a good bit if it sat with raw chicken in it.

[CDRFloppingham]

I'd want to cook that sauce a good bit if it sat with raw chicken in it.

In my experience the marinade and the sauce used to coat the fried protein are different. You discard the raw meat marinade.

[gfweb]

right. I misread ScoopKWs post.

[rgruby]

One of the Fuschia Dunlop books has a General Tso recipe or two. Can't remember offhand which one though.

Cheers,

Geoff

[CDRFloppingham]

Thanks all.

I glommed together a bunch of recipes I found online.

I marinated in basically garlicky teriyaki sauce.

Coated in cornstarch and deep fried.

The sauce was garlic/ginger frizzled.

Ketchup

White vinegar

Sugar

Chicken stock

Soy sauce

Chili flakes

Turned out fine but not spectacular. I'd like to do something to keep the shrimp crunchy next time (I tossed the shrimp in the sauce at the last second but not quite the result I was looking for.

[ScoopKW]

Dip the corn-starched protein into a light tempura batter (freshly made, minutes prior to frying) and then fry. The tempura will stay crispier longer, and takes sauce better in my experience.

[CDRFloppingham]

Dip the corn-starched protein into a light tempura batter (freshly made, minutes prior to frying) and then fry. The tempura will stay crispier longer, and takes sauce better in my experience.

Roger that. I will try that next time.

My wife loved the dish...I thought it was good but not great.