Chinese Brown Sauce Recipe
Some of you may wonder how they make the brown sauces at the Chinese buffets. The truth is, there are many different ways to make brown sauce and each of them is probably different in some way. Here is a pretty standard recipe for Chinese brown sauce that can be used with chicken, pork, beef, shrimp, ect. This is great for stir fry’s and I usually just coat chicken bits with a little corn starch, deep fry them and serve with this sauce. If you require some heat in your sauce try adding some red pepper flakes or chili paste.
Ingredients:
3 garlic cloves (minced)
4 tablespoons soy sauce
3 tablespoons brown sugar
1 ½ cups chicken broth
1 tablespoon cornstarch
1 teaspoon oil
Cooking Instructions:
Step 1: In a bowl mix soy sauce, brown sugar, chicken broth and corn starch. Make sure the mixture is well combined and set aside.
Step 2: Add 1 teaspoon of oil to a wok or saucepan over medium heat. Add garlic and stir fry for 10 seconds. Add the chicken broth mixture and bring to a boil. Cook until the sauce becomes thickened and bubbly.
Thank you for the basic sauce recipe. Our fav restaurant closed and I miss the sauces!
This recipe looks definitely good and would love to try it, but what can replace the cornstarch with? Any tips? Thank you.
misstopaz – try replacing cornstarch with flour.
Just made this sauce for our stir-fry for dinner tonight. Loved it! Kids ranging in ages from 2-10 loved it. Husband loved it. Best brown sauce recipe I have found on web. I have tried a number of other recipes this one has been the most delicious. Thank you!!
I just made this recipe for the first time. I looked at a couple of other recipes before I chose this one. Since I love baby corns in brown sauce, I wanted to make them at home, since buying them from a chinese restaurant gets expensive. I bought a can of baby corns at the grocery store, and the recipe was a success! I had to add 2 extra tablespoons of corn starch though, because I felt the sauce was not becoming as thick as I wanted it to. The recipe tasted just like the chinese restaurant’s baby corns. I will definitely be using this recipe again.