Chinese chicken sauce is a savory and sweet sauce that is commonly served with chicken, especially chicken wings, chicken nuggets, chicken fingers, or chicken strips It’s a staple sauce at Chinese-American restaurants across the United States. But what exactly goes into this tantalizing sauce? Let’s take an in-depth look at the main ingredients that give Chinese chicken sauce its signature flavor
The Main Ingredients
There are five key ingredients that form the base of most Chinese chicken sauces:
Soy Sauce
Soy sauce adds a savory, salty flavor to Chinese chicken sauce. It’s usually one of the primary ingredients. Chinese cooks typically use regular soy sauce, but you can also find recipes calling for “light” soy sauce. The light soy sauce imparts a slightly sweeter, less salty flavor.
Rice Vinegar
Rice vinegar adds a bright acidity to balance out the other flavors. Chinese rice vinegar has a gentle acidity that works well in sauces. Substitute with a good-quality white wine vinegar if you can’t find rice vinegar.
Chicken Stock
Chicken stock provides flavor and moisture to the sauce Many recipes call for homemade stock, but you can substitute with store-bought chicken broth in a pinch Stay away from beef or vegetable stocks, which would taste out of place in a Chinese chicken sauce.
Brown Sugar
A little brown sugar gives the sauce a lovely sweetness like caramel. The sugar makes the salty soy sauce and sour rice vinegar taste better together. You can use white sugar instead, but the sauce might be a little thinner.
Cornstarch
Cornstarch is used as a thickening agent to give Chinese chicken sauce a velvety texture. A cornstarch slurry is typically whisked into the sauce at the end of cooking. The starch molecules absorb moisture and swell up to create that luscious thickness.
Common Add-Ins
In addition to the core ingredients above, there are a variety of extras that can be added to Chinese chicken sauce:
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Garlic – Minced garlic adds a savory, aromatic flavor. It complements the soy sauce nicely.
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Ginger – Fresh ginger root also enhances the aroma and imparts a subtle spicy flavor. It’s typically minced before being cooked into the sauce.
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Sesame oil – A splash of toasted sesame oil contributes nuttiness and complexity. A little goes a long way with its strong aroma.
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Chili garlic sauce – For extra heat and spice, some recipes incorporate Asian chili garlic sauce like sriracha. Add to taste depending on spice preferences.
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Orange juice – For a unique citrus flair, fresh orange juice can provide bright, fruity notes. The natural sugars also enhance the sauce’s viscosity.
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Hoisin sauce – Sweet hoisin sauce is commonly added to boost the sauce’s caramel-like qualities. A little hoisin can balance the saltiness.
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Oyster sauce – Savory oyster sauce contributes extra umami richness. Vegan oyster sauce substitutes provide similar effects.
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Scallions – Sliced scallions sprinkled on top give a fresh onion-y finish with color contrast.
How to Make Chinese Chicken Sauce
Now that you know what the primary ingredients are, let’s go over the basic process of making homemade Chinese chicken sauce:
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Prepare aromatics – Mince the garlic, ginger, and scallions. Measure out all ingredients.
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Make sauce base – Combine soy sauce, vinegar, chicken stock, brown sugar, and any other liquid ingredients (like oyster sauce) in a small saucepan.
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Simmer – Heat the sauce base over medium-high heat until simmering. Let it simmer for 2-3 minutes so flavors can meld.
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Thicken – In a small bowl, whisk together equal parts cornstarch and cold water to make a slurry. Slowly whisk slurry into the simmering sauce.
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Finish and adjust – Add any extras like sesame oil, chili garlic sauce, or orange juice. Taste and adjust flavor as needed with more soy sauce, vinegar, sugar, or salt.
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Add chicken and toss. Pour finished sauce over fried chicken pieces. Toss to coat. Top with scallions and serve.
You can make the sauce ahead of time and keep it in the fridge for up to four or five days. Simply reheat before tossing with hot chicken to finish.
Regional Variations
There are certain regional differences when it comes to Chinese chicken sauce recipes:
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Cantonese – Tend to have lighter, more delicate flavors. They often add dried tangerine peels and crystallized ginger.
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Sichuan – Pack in more heat and spice with lots of chili garlic sauce or Sichuan peppercorns.
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Hunan – Also incorporate bold, spicy ingredients but focus more on fresh chilies rather than chili pastes.
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Beijing – Highlight soy sauce flavor with less sugar. They also add fermented black beans.
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American Chinese – Loaded with thickeners like cornstarch to create an ultra-sticky sauce. Often includes hoisin and pineapple juice.
So feel free to play around with the classic sauce recipe to give it your own regional flare. The beauty of this sauce is how versatile it can be.
Tips for Best Results
Here are some top tips to end up with ultimate flavor and texture for homemade Chinese chicken sauce:
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Use regular soy sauce, not reduced sodium. The sauce needs that full-bodied flavor.
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Simmer the sauce base before thickening so the cornstarch doesn’t impart a raw taste.
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Whisk in the cornstarch slurry very gradually to avoid lumps.
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For convenience, double the sauce recipe and freeze half for later use.
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If the sauce breaks and curdles, you can bring it back together with a splash of water or stock and a vigorous whisk.
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For extra glossiness, finish with a pat of butter right before tossing with the chicken.
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Fry the chicken first until crispy so it won’t get soggy after saucing.
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Toss the sauced chicken with some steamed broccoli for added flavor and nutrition!
Uses Beyond Chicken
While it’s called Chinese chicken sauce, you don’t have to limit it to poultry. Try using it as a sauce, marinade or glaze for:
- Fried tofu or tempeh
- Grilled shrimp or fish
- Steamed or pan-fried pork chops
- Roasted veggies like broccoli, carrots, or cauliflower
- Rice or noodle bowls
The sweet-savory sauce pairs beautifully with so many foods. Get creative and come up with your own ways to utilize this versatile Chinese staple!
How to Store and Keep Chinese Chicken With Oyster Sauce
Leftovers will keep for 3 to 5 days if stored in an airtight container in the refrigerator. Warm it up again on low heat on the stove or in the microwave for a few minutes, until it’s fully warm.
Steps to Make It
- Gather the ingredients.
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The Spruce Eats - In a large bowl, mix the soy sauce, rice wine, and sesame oil together. The Spruce Eats .
- Add the chicken and toss to coat. Spread out 1 tablespoon of cornstarch on the meat and toss it again. Put the chicken in the fridge for 10 to 15 minutes to marinate it. The Spruce Eats .
- While the chicken is marinating, mix 1 1/2 tablespoons of cornstarch with water. Then add dark soy sauce, oyster sauce, rice wine, sugar, and sesame oil and mix it all together. The Spruce Eats .
- Put 1 tablespoon of canola oil in a wok or other deep, heavy skillet that is on high heat. When the oil shimmers, add the green onions, garlic, and ginger. Stir-fry for about one minute, or until the onions are fragrant and just beginning to turn brown. The Spruce Eats .
- With a slotted spoon, move the onions, garlic, and ginger to a small bowl. The Spruce Eats .
- Take the chicken out of the fridge and use a slotted spoon to move it to the wok. Stir-fry the chicken, stirring it often, for about 3 to 4 minutes, or until it changes color. Discard the unused marinade. The Spruce Eats .
- Remove the chicken from the wok.
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The Spruce Eats - Bring the garlic, ginger, and green onions back to the wok with the last tablespoon of oil. Place the baby corn and mushrooms in the pan and stir-fry for one minute. The Spruce Eats .
- Return the chicken to the wok.
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The Spruce Eats - In the middle, make a well and add the sauce. Stir it around a few times before adding the chicken and vegetables. The Spruce Eats .
- Stir-fry for another minute or two, or until the sauce gets thicker and covers everything. Serve and enjoy! The Spruce Eats .
- It’s important to prepare a stir-fry dish well because everything cooks quickly over high heat. If you have all of your ingredients ready to go before you start cooking, your food will taste more fresh and vibrant.
- Do not put too many things in the wok at once. If you do that, the wok will cool down, and your food will steam or simmer instead of fry. When you’re stir-frying, it helps to cook the food in groups.
- You can use dry sherry instead of Chinese rice wine if you don’t have any on hand.
- For more heat, add a little hot sauce or crushed red pepper flakes.
- Along with the green onion, add strips of red bell pepper for more color and flavor.
- Add about half a cup of snow peas along with the baby corn and bamboo shoots.
How to Make Takeout Icon General Tso’s Chicken
FAQ
How to make Chinese chicken sauce?
Mix together chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic in a small pot until well combined. Bring to a boil, then reduce heat to a simmer. Dissolve cornstarch in water in a small bowl; add to simmering mixture in the pot. Cook until sauce thickens, about 10 minutes.
What is Chinese sauce made of?
Chinese sauces vary widely, but common ingredients include soy sauce, rice wine, sugar, sesame oil, garlic, ginger, and often a broth (beef, chicken, or vegetable). Variations may also include oyster sauce, rice vinegar, chili, and various spices.
What are the ingredients of chicken sauce?
Chicken sauce ingredients vary widely depending on the specific recipe, but generally include chicken, vegetables, seasonings, and a liquid base. Chicken breast or thighs, onions, bell peppers, carrots, garlic, and spices like paprika, thyme, and curry powder are all common ingredients.
What is Chinese OK sauce made of?
Ingredients: Water, Spirit Vinegar, Tomato Paste, Date Puree (7%), Apple Puree (Apple, Antioxidant (Ascorbic Acid)) (6. 5%), Modified Starch, Salt, Flavouring, ….