Fried Chicken Sauce

This versatile Fried Chicken Sauce brings a perfect balance of sweet, savory, and spicy flavors to your table. Made with a base of rich chicken stock, it is brightened with rice vinegar and soy sauce, then sweetened with honey or sugar. The addition of fresh red chili and garlic provides an aromatic kick that elevates simple fried chicken into a restaurant-quality dish. The sauce simmers down to a glossy consistency that clings beautifully to crispy skin. It is ideal for weeknight dinners, potlucks, or game day spreads. Quick to prepare with pantry staples, this sauce transforms leftover fried chicken or fresh batches into a satisfying meal that the whole family will love.

Cooking Method: Stewing, Stir Frying

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4

Calories: 833.6

Description

This versatile Fried Chicken Sauce brings a perfect balance of sweet, savory, and spicy flavors to your table. Made with a base of rich chicken stock, it is brightened with rice vinegar and soy sauce, then sweetened with honey or sugar. The addition of fresh red chili and garlic provides an aromatic kick that elevates simple fried chicken into a restaurant-quality dish. The sauce simmers down to a glossy consistency that clings beautifully to crispy skin. It is ideal for weeknight dinners, potlucks, or game day spreads. Quick to prepare with pantry staples, this sauce transforms leftover fried chicken or fresh batches into a satisfying meal that the whole family will love.

Ingredients

1 Fresh red chili, deseeded and sliced
4 Cloves garlic, sliced
1 teaspoon Chili paste
1 cup (250 ml) chicken stock
1 tablespoon Soy sauce
1/4 cup (60 ml) rice vinegar
3 tablespoons Sugar or honey

Directions

1
Combine the chicken stock, soy sauce, rice vinegar, sugar (or honey), chili paste, sliced garlic, and sliced red chili in a medium saucepan.
2
Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar.
3
Once boiling, reduce the heat to medium-low and simmer for 5 to 7 minutes, or until the sauce reduces slightly and becomes glossy.
4
Remove from heat. If desired, strain out the garlic and chili pieces for a smooth sauce, or leave them in for texture.
5
Pour the warm sauce over fried chicken pieces and toss gently to coat evenly before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 833.6kcal

% Daily Value *
Total Fat 36.6g57%
Saturated Fat 6.5g33%
Cholesterol 53.4mg18%
Sodium 876.5mg37%
Total Carbohydrate 98.3g33%
Dietary Fiber 12.1g49%
Sugars 14.1g
Protein 30.8g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a spicier sauce, leave the seeds in the red chili or add an extra teaspoon of chili paste.

If using honey instead of sugar, reduce the heat slightly during simmering to prevent burning.

This sauce can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove before using.

For the "elaborate version" mentioned in some variations: Poach a whole chicken, dry it thoroughly, and deep-fry until crispy before tossing with this sauce.

Garnish with sliced spring onions and crispy fried garlic for added crunch and flavor.

Keywords: fried chicken, sauce, glaze, spicy, sweet, savory, garlic, chili, soy sauce, rice vinegar, honey, chicken stock, asian fusion, quick, easy, dinner, coating

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-28/