Asian Barbecue Sauce

"For shrimp, chicken or pork."
photo by a user photo by a user
Ready In:
1 cup




  • Stir together all ingredients except sugar in a bowl.
  • Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a colored a golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature.
  • Should you feel it needs a little more balance with the sweet add additional lemon juice.

Questions & Replies

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  1. This was great on chicken! I had to omit the fish sauce and the ginger as DH hates them both but it was still fantastic. I'm sneaking in some ginger next time....Thanks.
  2. Thanks for posting this, Gailanng! it was quite yummy! made as an asian bbq condiment to our asian spiced pork ribs! followed the recipe pretty much down to the bone. didnt have any unseasoned rice vinegar so we used seasoned. also didnt have fresh ginger so we sprinkled in some powdered ginger to suit our needs. added some of the juice from the pork ribs mixed with some cornstarch to stretch the sauce. we all enjoyed it! the 8 year old ate all the pork with the sauce but wouldn't touch the rice we made, unusual for her! some friends stopped by before we ate and tasted just the asian bbq sauce and said it was wonderful as well! thanks!!


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