Hainanese Chicken Chop Sauce

Hainanese Chicken Chop Sauce

A glossy, tangy brown sauce that defines the Hainanese chicken chop plate.

Total 20 min Makes 16 oz Calories 70/serving

Dietary

Nut free, Halal

Allergens

Dairy, Soy, Wheat

This dark, savory-sweet sauce is thickened with cornstarch and brightened with Worcestershire and tomato for the tangy edge found at Hainanese chicken chop stalls. It is ladled hot over pan-fried chicken cutlets alongside rice or fries, and comes together quickly in one saucepan using pantry staples.

Ingredients

  • 1 cup low-sodium chicken stock
  • 2 tablespoons ketchup
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon ground black pepper
  • salt, to taste

Method

  1. In a small bowl, stir together the ketchup, tomato paste, Worcestershire sauce, dark soy sauce, light soy sauce, and sugar until smooth.

  2. Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 3 minutes.

  3. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

  4. Pour in the chicken stock and the ketchup mixture, stirring to combine. Bring to a gentle simmer over medium heat.

  5. In a small bowl, whisk the cornstarch into the water until fully dissolved.

  6. While stirring the simmering sauce, slowly pour in the cornstarch slurry. Continue to simmer, stirring, until the sauce thickens and turns glossy, 2 to 3 minutes.

  7. Season with black pepper and salt to taste. Remove from heat and serve hot over pan-fried chicken chops.

Rate this recipe

★ 4.1 (1)

Hainanese Chicken Chop Sauce

This dark, savory-sweet sauce is thickened with cornstarch and brightened with Worcestershire and tomato for the tangy edge found at Hainanese chicken chop stalls. It is ladled hot over pan-fried chicken cutlets alongside rice or fries, and comes together quickly in one saucepan using pantry staples.

20 min 16 oz 70 cal

Ingredients

  • 1 cup low-sodium chicken stock
  • 2 tablespoons ketchup
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon ground black pepper
  • salt, to taste

Method

  1. 1

    In a small bowl, stir together the ketchup, tomato paste, Worcestershire sauce, dark soy sauce, light soy sauce, and sugar until smooth.

  2. 2

    Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 3 minutes.

  3. 3

    Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

  4. 4

    Pour in the chicken stock and the ketchup mixture, stirring to combine. Bring to a gentle simmer over medium heat.

  5. 5

    In a small bowl, whisk the cornstarch into the water until fully dissolved.

  6. 6

    While stirring the simmering sauce, slowly pour in the cornstarch slurry. Continue to simmer, stirring, until the sauce thickens and turns glossy, 2 to 3 minutes.

  7. 7

    Season with black pepper and salt to taste. Remove from heat and serve hot over pan-fried chicken chops.