Pick Your Asian Sauce

Today is your lucky day.

For the price of one, you are getting 25 recipes!

Quite a bargain.

I am indebted to Lolly St. John at JustaPinch for deciding to post a collection of Asian sauces in one place.

I’ll abandon the usual format and just list them. All “instructions” are the same, just mix them all together.

By making your own, you save all those awful additives, and moreover, they will be fresh, and even more important, you will save a ton of money. Some of these “sauces” now cost nearly six bucks a bottle in the store.

If you like Asian dishes, this list will make live so much easier. Frankly, pick a sauce, add some meat and veggies, and you are in business. Or follow traditional recipes. So enjoy scrolling down and seeing the bonanza that awaits you.

Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

General Tao’s Sauce
1/4 cup cornstarch
3 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon ginger
1/2 cup chicken stock
1/2 cup sugar
1/4 cup good-quality soy sauce
3 tablespoons white vinegar
4 red chilies or use Pepper flakes (optional)

Stir fry Sauce
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Sweet and Sour Sauce
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 1/2 tablespoons cornstarch
3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice)
2 teaspoons oil

Mongolian Grill Sauce
1 teaspoon olive oil or 1 teaspoon canola oil
1/2 teaspoon ginger powder
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/4 cup brown sugar

Dipping Sauce
3/4 cup water
2 teaspoons cornstarch
1/3 cup seasoned rice vinegar
1/4 cup brown sugar
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes

Basic Chinese White Sauce
In a measuring cup, combine:
2 Tablespoons soy sauce, shoyu, or Bragg’s
3/4 cup water
1 tablespoon grated ginger
1/2 teaspoon chopped garlic (1 small clove)
1 Tablespoon cornstarch

Basic Chinese Brown Sauce
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
3/4 c. water
0.5 – 1 Tbl. grated ginger
1 tsp. chopped garlic (1 clove)
1 Tbl. cornstarch
1 Tbl. Molasses

Spicy Orange Glaze
In a measuring cup, combine:
2 Tbl. soy sauce, shoyu, or Bragg’s
1/3 c. water
1 tsp grated ginger
1-2 tsp. chopped garlic (1-2 cloves)
1 Tbl. cornstarch

Basic Chinese Sauce
4 ts Soy sauce
1 ts Sesame oil
1 ts Oyster sauce
1 ts Chili paste

Basic Asian Brown Sauce
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

Chinese Lemon Sauce
1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 garlic clove , minced
2 teaspoons cornstarch
1 teaspoon cold water

Peanut Sauce
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes
salt and pepper , to taste

Ginger Sauce
1 yellow onion
2 tablespoons peeled and grated fresh ginger
1/4 cup fresh lemon juice
1/2 cup white vinegar
1 cup soy sauce

Mustard Sauce
2 tablespoons dry mustard
1 1/2 teaspoons sugar
5 tablespoons milk
2 tablespoons cream
2 tablespoons hot water
1 tablespoon sesame seeds, lightly toasted
1/4 cup soy sauce
1 garlic cloves, minced

Teriyaki Sauce
1 cup soy sauce
1/2 cup brown sugar
2 garlic cloves, minced

Sriracha Sauce
1 1/2 cups chopped Chili Peppers
1 Tablespoon fresh lime juice
3 garlic cloves
2 Tablespoons palm sugar (or brown sugar)
2 teaspoons salt
1/4 cup white vinegar

Spicy Sushi Sauce
1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan)
2 tablespoons sriracha sauce
1/4 teaspoon toasted sesame oil

Thai Sweet Chili Sauce
3 garlic cloves, peeled
2 hot red peppers ( jalapeno, Serrano, Thai, cayenne, etc.)
1/2 cup sugar
3/4 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water

Wasabi Sauce
1/3 cup mayonnaise
2 teaspoons wasabi paste or 2 teaspoons wasabi powder
2 tablespoons honey

Asian Barbecue Sauce
6 tablespoons hoisin sauce
2 tablespoons rice vinegar ( not seasoned)
1/2 teaspoon lemon juice
1 tablespoon asian fish sauce
1 tablespoon soy sauce
1 tablespoon honey
1/3 cup minced shallots
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five spice powder
1/3 cup sugar

Tabasco Sauce
3 dozen long hot red peppers
1 garlic cloves
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar

Hoisin Sauce
4 tablespoons soy sauce
1 tablespoon peanut butter or 1 tablespoon black bean paste
1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sesame oil
20 drops chinese hot sauce ( or Habanero or jalapeno)
1/8 teaspoon black pepper

Asian Plum Sauce
6 cups pitted chopped red plums
1 1/2 cups packed brown sugar
1 cup sugar
1 cup vinegar
1 small onions ( 1/2 cup minced)
1 teaspoon crushed dried chili pepper flakes
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce or 1 tablespoon salt
1 tablespoon Thai basil or 1 tablespoon tarragon, minced
1 tablespoon basil, minced

Lumpia Dipping Sauce
1/2 cup water
1/2 cup sugar
1/4 cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon ketchup
1 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes

Asian Baked and Stir-fried Barbecue

I know. This is slightly schizophrenic. Am I baking or stir-frying?

Both.

You see I had the idea (after looking at tons of recipes about chicken and barbecue and Asian) of baking some chicken out of a marinade.

And then it seemed it would be good dressing up a stir fry. Then I figured the marinade could double as the stir-fry sauce.

And voilà, a genius recipe is born.

Well, okay. It is a good one. See what you think.

INGREDIENTS FOR THE MARINADE:

• 1/3 c soy sauce
• 1 tsp hot sesame seed oil
• 1 tsp fish sauce
• 1 tsp mirin
• 1 TBSP hot chili sauce
• 1 TBSP rice wine vinegar
• 1/4 c coca cola
• 3 TBSP brown sugar
• 1 clove garlic, minced
• 2 tsp fresh ginger, minced
• 1/2 tsp granulated onion
• 1 Serrano chili, minced

4 chicken thighs, bone-in

INGREDIENTS FOR STIR-FRY

• 2 carrots, cut on the diagonal into bite-sized pieces
• 1/2 medium onion, cut into wedges
• 1/3 package frozen french petite green beans
• 4 scallions cut on the diagonal
• 2 tbsp oil
• sesame seeds for garnish

INSTRUCTIONS:

1. Mix all the marinade together, add the chicken and marinade in the fridge for at least 4 hours, turning occasionally.
2. An hour before eating, place chicken in a foil-lined baking dish and bake at 425° for 50 minutes and then 10 minutes under the broiler.
3. Place the marinade from the bag into a saucepan and heat until boiling and then set aside.
4. About 30 minutes before eating, make the rice (1 2/3 c water to 1 c rice and pinch of salt)
5. About 20 minutes before eating, heat oil in the wok and add  carrots and onions, cooking until about half done. Add the green beans and continue until crisp tender.
6. Add some of the marinade to the wok and the scallions and toss to coat, letting it get a bit syrupy. (be careful not to have over cooked the veggies.)
7. Serve over rice with a piece of the chicken, sprinkle with sesame seeds, and the remaining marinade on the side for more sauce.

Serves: 4 or less depending on how big a pig your eaters are!

Related articles

• Oven Baked Pork with Hoisin-Barbeque sauce (masarapdin.wordpress.com)

Japanese Chicken Wings

The recipe also comes from JustaPinch, and the poster is Dee Irvine. You can visit the recipe here.

This is an easy recipe, and can function as a nice main dish for picnics, or as an appetizer, or finger food for sports watching.

Since it is essentially a finger food, I recommend that you take off the wing tip and use for something else, and split the resulting winglets. They are a bit sticky and hard to break apart without getting the sauce all over your fingers.

We tried these a few weeks ago, and really enjoyed them.

INGREDIENTS:

• About 12 chicken wings
• 1/4 c soy sauce
• 1/4 c sugar
• 2 TBSP water
• 3 TBSP honey
• 1 TBSP freshly grated ginger root (1/2 tsp ground)
• 2 tsp sesame seeds

DIRECTIONS:

1. Split all your wings into pieces.
2. Preheat oven to 375°
3. Combine everything but the wings in a small saucepan and heat to a boil
4. Line a baking pan with foil and place all the winglets in, the closer the better. Pour the sauce over and turn to coat
5. Let them marinate for 10-15 minutes, turning once or twice.
6. Bake uncovered 35 minutes or so until done. Pour any sauce remaining over the chicken on the serving plate.
7. Sprinkle with sesame seeds. 
8. I found these tasted great either hot or at room temperature.

Related articles

• Honey-Sesame Grilled Chicken Wings: (iamlaylajames.com)

Asian Bacon Wrapped Chicken Breasts

This recipe comes direct and untouched from Elizabeth Handlon at JustaPinch.

I fixed this today for dinner and it turned out wonderfully. We really enjoyed it, and this will be part of my rotating menu forthwith.

I made a weird version of “dirty rice” to accompany it, which I’ll briefly describe. This would also work nicely as an appetizer finger food during game season.

INGREDIENTS:

• 1 chicken breast, deboned, and cut into about 8 pieces
• Enough bacon to wrap all the pieces in. (I used 1/2 lb)
• BBQ sauce (she recommends Uncle Baby Ray’s sweet honey)
• soy sauce
• mustard powder
• ginger powder
• garlic powder
• sesame seed oil
• sugar to sweeten if you need it
• (she suggests considering pineapple juice as a possibility as well)

DIRECTIONS:

1. Wrap the pieces of chicken with the bacon and saute until bacon is crisp. You can bake if you like.
2. Mix the rest of ingredients. She does this by feel. I can say I used about 1/2 BBQ sauce, about 1/8 c soy, a tsp mustard, ginger, garlic, about 6 shakes of the sesame oil. And I didn’t use the sugar. My BBQ is sweet.
3. Once the bacon is crispy, place in a small baking dish, best if they are kinda cramped which keeps the sauce on top.
4. Cover with sauce, and bake for 20-30 min. at 350°.

As to the rice:

I simply used the same saute pan with the bacon drippings, sautéed one cup rice until a bit browned and toasty. Then I added 2 cups beef broth (cuz I had some open! chicken would be fine), covered and reduced until nearly absorbed. I then added a cup of green peas and a cup of corn, and heated through. Salt and Pepper to taste. We used the rice as a bed for the chicken.

Very nice meal.

Serves: 3 as to the chicken.