Prep 10 mins
Cook 20 mins
I got this off of the Top Secret recipes web-site. I have made it several times, always using Splenda instead of sugar. I also use an extra 1/2 cup of Splenda and 1/8 cup of water in place corn syrup and it thickens up just fine. My DH says it tastes just like BW3s. I also usually double the recipe. He loves it with baked chicken tenders rolled in bran flakes. Recipe created by Todd Wilbur www.TopSecretRecipes.com
- Dissolve corn starch in rice wine vinegar in a small bowl and set aside.
- In a small sauce pan combine remaining ingredients.
- Add corn starch and rice wine vinegar mixture and stir well.
- Heat mixture on low/medium heat, stirring often until sauce reaches a boil and thickens.
- Remove from heat, allow it to cool then cover it and chill it until ready to use.
Wow!!! This is so so so so GOOD. Made exactly as written. Did take advise from one of the reviewers about the Garlic Chili sauce from the Huy Fong Foods the one with the rooster on the front with a green lid. YUMMY!!!!
Very good match! A few notes... as like others here I also just used regular sugar with a little water to make my syrup. The only change i really made was the amount of chili sauce...this stuff is hot! So just a warning if you're not into a really hot sauce maybe consider pulling back a little from a 1/2 cup. Oh my second time i actually pan fried some chicken breasts instead of wings and then cubed them up into nugget sized pieces and then poured the sauce over top of it...yum!
^_^ This sauce was excellent! For the "chili-garlic sauce" make sure that you buy the right one! I'm asian, and I know there are two different kinds of chili-garlic sauce. The chili-garlic sauce this recipe calls for is the redish-Sriracha-look-a-like one, and it usually is in a clear plastic jar with a green lid. If you find yourself using the chili-garlic sauce with the oil and chunks of pepper, you have the wrong one. You can also substitute the chili-garlic sauce for some Sriracha, I've tried it and it tastes VERY similar.