General Tsao's Chicken

[ElizaB39]

Hi,

I am wondering how to make my general tsao's chicken better. Currently, I use a jarred sauce and either baste or pour the sauce on the chicken, depending on how I am cooking the chicken (kabobs on the grill vs. in the oven vs. as a stir fry).

I am having trouble with the sauce "adhering" or "sticking" to the chicken when I stir fry it or when I bake in the oven.

Is the sauce supposed to reduce, thus thickening and sticking better to the chicken?

TIA!

 

[taterules]

Did the sauce you bought come with directions? Usually when I've had General Tso's (I assume it's the same thing, just another spelling, as with many translations from Chinese) Chicken, the chicken pieces were breaded and fried, and then coated in the sauce. Maybe it's easier for the sauce to stick to breading than to just chicken. If you're stir-frying, reducing the sauce a bit might help with your problem, as well as coating the chicken with flour before adding it to the stir-fry.