By KP in Canada on October 20, 2008
"This recipe appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet's barbecue sauce. Home economist Kay Spicer created the winning recipe. Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants. This sauce is brushed on the chicken before cooking and served at the table in small containers to dip the chicken pieces in. My note: This comes together quickly if you have all of your ingredients ready and at-hand. Divide the sauce...use at least 1 cup for basting (rotisserie method is best) and the rest for dipping. This is as close the real thing as you can get. Saving to 'Zaar for safe-keeping. Enjoy!"
Serving Size: 1 (107 g)
Servings Per Recipe: 6
"Double corn starch, use chicken broth instead of cube/water. It's not Swiss chalet sauce but very good in its own right. This recipe needs more ratings it's great on a whole chicken or rack of ribs."
"I am from Canada a new American Citizen and I have been just dying to get back and go to a SC. I found this recipe and ...keep in mind I am extremely picky... I loved this sauce. I do not add the oil because I frankly do not see the need to add the empty calories when it tastes just marvelous without it. Follow measurements exactly. I make 9 cups of this stuff for my family of 7 lol.
Another thing I have found from trial and error, mix your cornstarch separately and then add slowly. Make double what it says because it needs more but you can decide as you go and it thickens where you want it to be...so its much easier that way.
Enjoy...its a taste of home and warms my heart!"
"I'm suprised that this recipe doesn't have more reviews. It tastes very close, but probally better because it's home made. I heard that Swiss Chalet mixes this sauce up in 5 gallon buckets...I doubled the cornstarch as well for a thicker sauce. Thanks!"
"Pretty darn close! I would add a bit more cornstarch, as the sauce was just a little too watery. Thanks for the share!"