Follow these steps for perfect results
garlic cloves
chopped
shallots
chopped
fresh ginger
grated
scallion
minced
extra virgin olive oil
crushed dry red pepper flakes
soy sauce
red wine vinegar
brown sugar
water
roasted sesame oil
Chop garlic and shallots.
Grate fresh ginger.
Mince scallion.
Combine garlic, shallots, ginger, scallion, olive oil, red pepper flakes, soy sauce, red wine vinegar, brown sugar, and water in a small saucepan.
Bring to a boil.
Simmer for 5 minutes.
Let sit for 10 minutes.
Strain the sauce into a small bowl.
Add sesame or peanut oil.
Brush over grilled or roasted poultry just before serving.
Expert advice for the best results
For a smokier flavor, add a dash of liquid smoke.
Adjust the amount of red pepper flakes to control the spice level.
Use a high-quality roasted sesame oil for the best flavor.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to a week.
Serve in a small ramekin alongside grilled or roasted poultry.
Brush on chicken, turkey, or game hens.
Serve as a dipping sauce for chicken tenders.
Use as a glaze for grilled vegetables.
Light-bodied red with earthy notes that complement the sauce.
Malty and slightly sweet to balance the spice.
Discover the story behind this recipe
Common barbecue sauce variation.
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