Chinese BBQ Sauce Recipe
Chinese BBQ Sauce Recipe is a flavorful blend of hoisin, soy sauce, garlic, ginger, and traditional spices like five-spice powder and fermented bean curd. It delivers a perfect balance of sweet, savory, and slightly spicy flavors. This sauce enhances grilled meats, vegetables, and stir-fries, adding rich, authentic Chinese taste to any dish.
Equipment
- Small saucepan
- Whisk or spoon for stirring
- Measuring cups and spoons
- Grater (for ginger)
- Garlic press or knife for mincing
Ingredients
- ½ cup hoisin sauce
- ¼ cup low sodium soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons Chinese Shaoxing wine or dry sherry
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon Chinese five spice powder
- ½ teaspoon chili paste optional, for heat
- 2 tablespoons water
- 1 tablespoon fermented bean curd or red food coloring for traditional color
- 1 teaspoon salt
- 2 tablespoons molasses
- 1 tablespoon oyster sauce
Instructions
- Start by combining the sauces and sweeteners. In a small saucepan, pour in the hoisin sauce, soy sauce, honey (or brown sugar), Shaoxing wine, rice vinegar, and molasses. Give it a good whisk so everything mixes together well.
- Next, add the flavor boosters. Stir in the minced garlic, freshly grated ginger, sesame oil, oyster sauce, and either fermented bean curd or red food colouring for that classic touch.
- Time to season. Sprinkle in the Chinese five spice powder, chili paste if you want some heat, a pinch of salt, and a bit of water. Stir everything until it’s well combined.
- Heat things up. Put the pan over medium heat and gently bring the sauce to a simmer. Keep stirring often so it doesn’t stick or burn.
- Let it simmer gently for about 8 to 10 minutes, until the sauce thickens slightly and gets a nice glossy finish. Taste it and adjust the seasoning if needed add a little more salt or sugar to suit your preference.
- Finally, take it off the heat and let it cool. Pour the sauce into a clean jar or container, then pop it in the fridge. It should keep well for up to two weeks.