Name: Simple Leeann Chin Peking Sauce Recipe At Home
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 cup
Cuisine: Chinese
Ingredients: 1 cup chicken broth; 2 tablespoons oyster sauce; 2 tablespoons soy sauce; 2 tablespoons hoisin sauce; 2 tablespoons rice vinegar; 1 tablespoon cornstarch; 2 teaspoons sesame oil; 1 teaspoon granulated sugar; ¼ teaspoon white pepper; Optional substitute: if you don’t have chicken broth you can use vegetable broth; Variation: you could add a pinch of dry Chinese five-spice for a slightly deeper note.

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When I work on sauce recipes, I like to think about how they make people feel — that comforting, familiar taste that pulls you back for another bite.

The Leeann Chin Peking Sauce Recipe does exactly that. It captures that signature Chinese-inspired flavor — slightly sweet, rich, and full of depth.

As a chef, what excites me most about this recipe is how adaptable it is. One batch can dress your sesame chicken, glaze your oyster wings, or even flavor a simple stir-fry.

I’ll show you how to get that authentic Peking Sauce texture and taste right in your own kitchen, step by step.

Homemade Leeann Chin Peking Sauce Recipe Guide

Recipe Overview

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Cuisine: Chinese-inspired / American Asian fusion
Course: Sauce / Condiment (use for main dishes)
Yield: About 1 cup of sauce
Calories Per Serving: approx. 45 kcal (per 2 tablespoon serving)

Ingredients

1 cup chicken broth
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
2 teaspoons sesame oil
1 teaspoon granulated sugar
¼ teaspoon white pepper
Optional substitute: if you don’t have chicken broth you can use vegetable broth.

Variation: you could add a pinch of dry Chinese five-spice for a slightly deeper note.

Ingredient Notes

Use a good quality chicken broth (not too salty) so you have control over the salt level in the sauce.
Oyster sauce adds a savory depth, while hoisin gives sweetness and texture. (Hoisin originates in Chinese cuisine, often used as a glaze or dipping sauce.

The cornstarch helps thicken the sauce so it clings well to chicken or wings.
The sesame oil at the end gives a subtle nutty aroma without overpowering.

Instructions

In a small bowl, whisk the cornstarch with 1 tablespoon of the chicken broth until fully smooth (no lumps).

In a medium saucepan over medium heat, pour in the remaining chicken broth, add the oyster sauce, soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar and white pepper. Stir gently as you bring it to a gentle boil.
Once it bubbles lightly, add the cornstarch-broth mixture and keep stirring for about 1-2 minutes until the sauce thickens slightly and coats the back of a spoon.
Remove from heat. Let the sauce cool a bit — it will continue to thicken as it cools. If you like a thinner sauce for dipping, you can add a tablespoon of water to loosen it.

Use the sauce immediately on your dish, or transfer to a clean jar and store in the fridge (see shelf life below).

What Is Peking Sauce Made Of?

Peking sauce (in this version) is a combination of savory, sweet and slightly tangy flavours built from soy and oyster sauces, hoisin for richness, a splash of vinegar for balance, and sesame oil for aroma. It’s a versatile sauce often used to coat dishes like Peking chicken, stir-fried chicken wings, or even oyster wings.

When you taste it, you’ll notice the sweet-savory hit up front, a gentle tang, then a finish of fragrant sesame oil and just a hint of white pepper. The texture is smooth and glossy so it clings to proteins and vegetables nicely.

Why Make Your Own Instead Of Buying?

Making your own Peking Sauce Recipe gives you control over flavour and quality. You avoid odd preservatives or excess salt found in some bottled sauces.

You can adjust sugar, salt or thickness to your liking. I made this version because I wanted a sauce that works for Peking chicken, but also for a sesame chicken recipe or lemon chicken with a twist.

When you make it yourself, it feels personal — your kitchen, your flavour. You get to taste the sauce as you go and tweak until it’s just right for you.

What Can I Use Peking Sauce For?

Coat crisp battered chicken strips to make a Peking chicken-style dish (like the one at Leeann Chin).
Use it to stir-fry chicken wings (or oyster wings) for a snack or appetizer.
Brush on grilled chicken or lemon chicken for an Asian-style glaze.

Use it as a dipping sauce for dumplings, spring rolls or even roasted veggies.
Mix it with your sesame chicken recipe (or adapt it) for an infused twist.
Marinade tofu or vegetables for a flavour punch before roasting or grilling.

How Long Does Homemade Peking Sauce Last?

You can store this homemade sauce in a clean airtight jar in the refrigerator. It keeps well for up to one week.

If you see separation or any strange smell, discard it. Before using again, stir or shake it to recombine the ingredients. Because there are no preservatives (or minimal), freshness is key — I recommend storing in the fridge and using within the week for best flavour.

Frequently Asked Questions

Can I Freeze This Homemade Peking Sauce?

You can freeze it in an ice-cube tray and store cubes in a zip-bag. Thaw in the fridge overnight and stir well before using. Texture may slightly change but flavour remains good.

Is This Sauce Gluten-Free?

Not as written, because regular soy sauce and oyster sauce contain gluten. Use gluten-free soy sauce (tamari) and check for gluten-free oyster-style sauce to adapt for gluten-free cooking.

Can I Use This Sauce On Vegetables Only?

Yes — it works great with roasted or stir-fried vegetables. Just add it towards the end of cooking so the sauce coats veggies without burning.

My Sauce Is Too Salty, What Can I Do?

If it tastes too salty, stir in a teaspoon of sugar or honey, or dilute with a little extra chicken broth or water. Taste as you go until it balances.

I hope you try this Leeann Chin Peking Sauce Recipe in your kitchen and enjoy making it as much as I did. When you serve it with your favourite Peking chicken, sesame chicken recipe, oyster wings or lemon chicken, I’d love to hear how it turned out.

Drop a comment, share your photo, or ask any questions you have. Happy cooking, and welcome to Naznin’s Kitchen—where every meal feels like home.