Simple Leeann Chin Peking Sauce Recipe At Home
Easy Leeann Chin Peking Sauce Recipe with bold flavor! Perfect for dipping, glazing chicken, or spicing up your favorite stir-fry.
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.
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