This vibrant Fried Chicken Sauce combines the tang of tomato ketchup with the heat of chili bean paste and the aroma of garlic and ginger. It’s a quick, flavorful condiment that transforms simple fried chicken or stir-fries into a restaurant-quality meal. The sauce balances sweet, salty, and spicy notes, creating a glossy coating that clings beautifully to crispy skin or tender proteins. Ideal for weeknight dinners, potlucks, or when you want to add a burst of flavor to leftovers. Made with pantry staples like cornstarch, rice wine, and chicken stock, it comes together in minutes. Serve it drizzled over fried chicken, tossed with snow peas and shrimp, or as a dipping sauce for dumplings. ItâÂÂs versatile, easy to make, and always a crowd-pleaser.
Fried Chicken Sauce
Description
This vibrant Fried Chicken Sauce combines the tang of tomato ketchup with the heat of chili bean paste and the aroma of garlic and ginger. It is a quick, flavorful condiment that transforms simple fried chicken or stir-fries into a restaurant-quality meal. The sauce balances sweet, salty, and spicy notes, creating a glossy coating that clings beautifully to crispy skin or tender proteins. Ideal for weeknight dinners, potlucks, or when you want to add a burst of flavor to leftovers.Ingredients
Directions
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In a small bowl, blend cornstarch with water to create a smooth slurry.
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In a separate bowl, mix egg white, sugar, and salt until combined.
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Heat 1 tablespoon of oil in a wok over high heat until very hot.
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Add snow peas to the wok and stir-fry for 1 minute until crisp-tender.
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Remove snow peas from the wok and set aside.
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Heat the remaining 1 tablespoon of oil in the wok until very hot.
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Add minced garlic and grated ginger to the wok, stirring constantly to avoid burning.
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Add soy sauce, rice wine, chicken stock, chili bean paste, and tomato ketchup to the wok.
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Stir the sauce mixture thoroughly to combine all ingredients.
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Pour the cornstarch slurry into the sauce and stir continuously until the sauce thickens.
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Return the snow peas to the wok and toss to coat evenly with the sauce.
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Remove from heat and serve immediately over fried chicken or as a standalone dish.
Nutrition Facts
- Amount Per Serving
- Calories 641.8kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 1.8g9%
- Cholesterol 3.3mg2%
- Sodium 98896.4mg4121%
- Total Carbohydrate 123.0g41%
- Dietary Fiber 13.3g54%
- Sugars 3.1g
- Protein 18.3g37%
* 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
Ingredient Substitutions: If you don't have rice wine, you can substitute with dry sherry or a splash of white wine. Chili bean paste can be replaced with sriracha or gochujang for a similar heat profile.
Storage Guidance: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if it has thickened too much.
Cooking Tips: Ensure the wok is very hot before adding ingredients to achieve a good sear and prevent sticking. Stir constantly when adding the cornstarch slurry to avoid lumps.
Variations: For a spicier version, increase the amount of chili bean paste or add a pinch of red pepper flakes. You can also add other vegetables like bell peppers or broccoli for extra nutrition.
