0

This question already has an answer here:

How do you make already prepared sauce less spicy? I must have used too many hot chili peppers or cooked them too long. Is there something to off set it from being so hot? The sauce is for General Tso's Chicken

marked as duplicate by Aaronut Feb 4 '14 at 1:13

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

0

There is no robust way to do this in the general case, other than to create second batch with no additional hot peppers (or a reduced quantity), and combine them. Of course, then you will have twice as much product.

In some cases, adding a masking agent like sour cream or cheese, which tame the effect of the spiciness may help, but those methods would be very odd with a Chinese dish.

Depending on the degree to which you have over-spiced your sauce, simply using it more sparingly may help. Traditionally, Chinese food is not swimming in sauce in any case.

Not the answer you're looking for? Browse other questions tagged or ask your own question.