A good sauce goes a LONG way! And we’ve got the skinny on how to prepare your favorite Chinese restaurant sauces, right at home with Kikkoman.
Plum Sauce: Chutney-like plum sauce also goes by the name duck sauce, because it’s frequently served with Peking duck
Kikkoman Plum Sauce is perfect with dim sum and appetizers right from the bottle
Sweet & Sour Sauce: A must for fried wontons, spring rolls and other crispy fried finger foods
Kikkoman Dipping Sauce, Sweet & Sour is ready to use as a condiment for finger foods
Soy-Vinegar Sauce: A blend of soy sauce and vinegar with a touch of sugar is a classic accompaniment for pot stickers and other pan-fried dumplings
Hoisin Sauce: Used as a condiment for buns or pancakes with Peking duck wrapped inside
Kikkoman Hoisin sauce brings home authentic restaurant flavor
Chili Paste: Fiery chili garlic paste is served as an all-purpose condiment for people who like to add a spicy kick try Kikkoman Sriracha Hot Chili Sauce has just the right balance of sweet and heat for dipping
Wrapping marinated chicken in foil for baking is a great way to seal in all the flavorful, saucy goodness. Serve it as part of a dim sum selection, or with a green salad and steamed rice as a satisfying meal.
6 skinless, boneless chicken thighs
½ cup cornstarch
¼ cup Kikkoman Hoisin Sauce
¼ cup brown sugar, packed
¼ cup chopped cilantro
2 tablespoons minced ginger
2 cloves garlic, chopped
18 (12-inch-square) pieces aluminum foil
Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
Heat oven to 400°F. Fold each piece of foil in half twice to make a 6-inch
square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
Makes 18 packets
Next week: Oodles of Noodles