Szechuan BBQ Sauce is a fantastic twist on one of your favorite condiments. Featuring Chinese five spice as a flavor profile, you can liven up any dish.

Okay, let’s revamp the ol’ BBQ sauce with a Szechuanian (I made that word up) twist. Think light heat, flavors alive, sweet n zesty, and a true wake-up call for your senses. I absolutely love this sauce!

Served over some smokey pulled pork sandwiches, topped with Bok Choy Slaw [the linked post is not published yet], Delish! The Chinese five spice in this recipe will perfume your whole kitchen with a delightful warmth.

True yums right there! ~ much love, Connie

Szechuan BBQ Sauce

Connie Taylor

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Servings 2 Cups Sauce

Ingredients

2 tbsp canola oil
1/4 C minced onion
2 garlic cloves finely minced
1 C chicken broth
2 tbsp szechuan chili sauce
2 tbsp soy sauce
2 tbsp brown sugar
1 tsp Chinese five-spice powder
1/3 C tomato sauce
1/4 C honey
1/2 tsp molasses
2 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp sherry
1 tbsp corn starch
1 tbsp cold water

Instructions

In a medium sauce pan, heat the canola oil on medium heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add chicken broth, chili sauce, soy sauce, brown sugar, Chinese five-spice powder, tomato sauce, honey, and molasses. Cook until slightly reduced. Add the rice wine vinegar, sesame oil, and sherry. Simmer on low for approximately 15 minutes.
In a small bowl, stir together the cornstarch and water. Turn the heat up to med/hi and add cornstarch mixture, stirring constantly for one minute. Remove from heat.
Variation: If you want a thinner sauce, omit the cornstarch mixture.