I’ve been making home made Tso’s following this recipe: https://tastesbetterfromscratch.com/general-tsos-chicken-slow-cooker-stove-top/
I’m not an amazing cook but so far I have yet to burn my house down haha. I was wondering if anyone had some ideas on how to really bring the heat several notches up without adversely changing the flavor of the Tso’s? I like the recipe and all but I CRAVE the heat. Usually have to order a 6-7 on a 1-5 scale from restaurants and even then sometimes they still don’t get the message. Any help/tips would be appreciated!