(Yield: 12 cups)
2 1/2 cups creamy peanut butter, room temperature
2 1/2 cups Kikkoman Less Sodium Soy Sauce
2 1/2 cups Kikkoman Thai Style Chili Sauce
1 1/4 cups distilled white vinegar
9 ounces sugar
1/3 cup Vietnamese chili-garlic sauce
3 1/2 tablespoons Asian sesame oil
2 tablespoons minced garlic
2 1/2 cups vegetable oil
In large bowl, whisk together peanut butter and soy sauce. Whisk in chili sauce, vinegar, sugar, chili-garlic sauce, sesame oil and garlic until thoroughly blended. Gradually whisk in vegetable oil until mixture is emulsified. Refrigerate, covered.
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