- Dish type
- Side dish
- BBQ sauce
Use this fiery BBQ sauce to baste pork ribs or chicken whilst barbecuing. With lots of vinegar and chilli, it is a great combination of sour and spicy for those that like full flavoured BBQ sauces.
4 people made this
- 1L cider vinegar
- 1L white vinegar
- 600g caster sugar
- 250ml ketchup
- 8 tablespoons crushed red chillies
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon minced garlic
- 1 tablespoon salt
- cayenne pepper to taste
MethodPrep:15min ›Ready in:15min
- In a large container with a lid, mix cider vinegar, white vinegar and sugar until sugar has dissolved. Mix in ketchup, crushed red chillies, black pepper, paprika, onion powder, garlic, salt and cayenne pepper. Cover, and chill in the refrigerator.
Reviews & ratingsAverage global rating:(6)
Reviews in English (5)
by Ricci Esprit
I just had to post a positive rating for this sauce because the previous reviewer cooked it, and I think they were expecting this to be a traditional red sauce. You don't cook this one. It's called a sauce, but it's more like juice. Being raised in eastern NC, this "sauce" is used on pig smoked outdoors. It's great on a lot of things, but you'll have to understand what this is to appreciate it. It's more like a spicy seasoned vinegar - traditionally used at pig pickins (google it if you aren't sure what a pig pickin is)-16 Oct 2007
This recipe was waaay too vinegary. Try cutting it in about half. I cooked it for a long time and it was still too strong.-02 Jul 2002
by Shannon J.
The best for pulled pork. We smoked a Boston butt, and I served Chick and Ox's sauce. Very good on pulled pork sandwiches piled high with slaw and pickles.-25 Mar 2009
Indian Inspired Spicy BBQ Sauce
With a few exceptions, this is the spicy BBQ sauce I have been making for three decades.
The original recipe ticked all the boxes so I never saw the need to change it. While working on my latest cookbook, however I decided to move away from my comfort zone a bit and did just that.
Good news is, I was very happy with the results!
Try this! You can serve it as is or blend it for a smoother bbq sauce.
- 1 cup ketchup
- ¾ cup brown sugar
- 1 (5.5 ounce) can tomato paste
- ½ cup apple cider vinegar
- ¼ cup dark corn syrup
- 2 fluid ounces pineapple juice
- 1 fluid ounce bourbon whiskey
- 2 tablespoons water
- 2 tablespoons minced white onion
- 2 teaspoons lemon juice
- 1 ½ teaspoons mustard powder
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅛ teaspoon ground allspice
- 1 pinch Chinese five-spice powder
- 1 pinch celery salt
Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.
St. Louis Barbecue Sauce
St. Louis barbecue sauce is thinner and a bit more tangy in flavor than its Kansas City cousin. Being at the crossroads, St. Louis style barbecue has many influences, so there are a number of ways of making this style of sauce. Give this version a try next time you grill, smoke, or bake some pork ribs.
The history of this style of barbecue sauce hails back to grocer Louis Maull of St. Louis. He started out selling groceries from a horse-drawn wagon in 1897. He began making condiments and debuted Maull's Barbecue Sauce in 1926, 22 years before H.J. Heinz would bottle his first barbecue sauce. This St. Louis style has none of the liquid smoke you will find in many Kansas City-style barbecue sauces. Maull's boasts 20 ingredients in its sauce. This recipe keeps the number far lower.
The St. Louis style of barbecue usually is done by grilling and saucing rather than "low and slow." Because this sauce contains sugar (although less than Kansas City styles), it can burn at higher temperatures. It should be used only when the meat is over low heat or put on at the end of cooking.
Memphis BBQ Sauce
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Memphis BBQ Sauce is a tangy, sweet barbecue sauce made with molasses, brown sugar, tomato sauce, and cider vinegar. The best BBQ sauce for pulled pork!
Memphis BBQ Sauce is Pulled Pork Sandwiches‘ best friend! This crowd pleasing tangy sweet sauce is the perfect Sauce Recipe for any Summer cookout!
MEMPHIS BBQ SAUCE
This tasty, sticky sweet Memphis BBQ Sauce is so finger-licking good! It’s packed with so many layers of flavor and made completely from scratch in about 30 minutes. Memphis Style BBQ Sauce is a kid-friendly barbecue sauce with the perfect balance between tangy and sweet.
Now down over Memphis, there is a bit of a debate whether a sauce or a rub should be used on BBQ meat. Especially when it comes to pulled pork. This flavorful Memphis Barbecue Sauce has the best of both worlds! It combines Memphis BBQ Rub seasonings with a sticky sweet sauce perfect for any recipe.
A good Memphis BBQ Sauce has a tomato sauce and vinegar base sweetened with both brown sugar and molasses. Molasses is sugarcane syrup that has been refined a second time. This second time around cuts the sweetness of the cane syrup and gives it a slightly bitter taste that is perfect for making barbecue sauce!
Memphis BBQ Sauce is thinner than a Kansas City style sauce since there is no tomato paste and a lot more vinegar. It’s not quite as thin a Carolina BBQ Sauce so you don’t want to use it as mop or marinade. You SHOULD use this Memphis BBQ Sauce in slow cooker recipes like BBQ Beef Sandwiches or toss with BBQ Chicken Wings.
Tips on How to Cook Hot and Sour Soup?
I like Panda Express Hot and Sour Soup so here are the secrets techniques and tips that yield Chinese restaurant&rsquos results:
- DO NOT USE WHISK. This is the biggest mistake when it comes to making Chinese soups. We do not whisk beaten eggs in the soup. The eggs should form into nice, beautiful and silky pieces. The key is to cook the eggs after the heat is turned off.
- Gently swirl the beaten eggs into the soup, stir a few times with a pair of chopsticks.
- Corn starch thickens the soup but do not use too much of it. You want a soup that has a slightly sticky consistency but still runny.
Sweet, sour, & spicy Korean fried chicken
I wanted to update my recipe for yangnyeom-tongdak Korean fried chicken which I originally posted in 2011 after so many people requested it, even back then. Now millions of people have used and enjoyed the recipe and I’ve included it in my cookbook too. I’ve been making this for decades so I really wanted to make an improved HD video for the recipe with a few improvements I’ve developed over the years, as well as proper measurements. This new version is almost the same as the one in Real Korean Cooking, with just a tweak to the amount of flour used.
Yangnyeom means seasoned and tongdak means a whole chicken but it’s really just bite sized fried chicken, so sometimes we just call it yangnyeom chicken. The history of yangnyeom-tongdak is not long, starting in early 1980s. I remember when that kind of fried chicken was popular and I used to order it all the time for my family. I’d call up the chicken shop and they’d deliver delicious, hot, spicy, garlicky, and crunchy chicken to our house in less than an hour.
The chicken shops making yangnyeom-tongdak were usually franchises. All of them tasted similar, the only difference between this place or that place came down to 2 elements: batter mix and the sauce. I remember some of funny popular franchise names such as:
“Mother-in-Law’s Chicken” (Korean mothers-in-law are always nice to the sons-in-law): 장모님 치킨 (Jangmonim Chicken)
“Son-in-Law Mr.Lee’s chicken”: 이서방 치킨 (Lee Seobang Chicken)
“Pelicana Chicken”: 펠리카나 치킨 (Pelicana Chicken)
“Wife’s Parent’s House Chicken”: 처가집 치킨(Cheogajip Chicken)
“Very Large Chicken”: 아주커 치킨 (Ahju-keo Chicken)
One day on my way home from work, I stopped by our local chicken shop for take out. “Can you make and wrap 1 order of yangnyeom-tongdak for me?” I knew the store owner because he was my long time neighbor. He cooked the chicken right in front of me and I saw the entire process. I watched as he made the batter, fried it twice, and made the red garlicky sauce with ketchup and gochujang. My eyes burned into his hands. It looked so easy!
Later I made it at home. My children said, “It tastes exactly like the fried chicken place!”
My 2 children are grown-ups now and I asked them: “Do you remember the first time I made yangnyeom-tongdak at home, just like the fried chicken shop?”
Yes, they remembered! : ) That chicken was delicious and it’s the same chicken I’ve been sharing with all of you. Enjoy the recipe!
- 2 pounds chicken wings
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup potato starch
- ¼ cup all purpose flour
- ½ teaspoon baking soda
- 2 large eggs
- 1 tablespoon toasted sesame seeds
- 2 teaspoons vegetable oil
- 3 garlic cloves, minced
- ⅓ cup ketchup
- ⅓ cup rice syrup
- ¼ cup gochujang (Korean hot pepper paste)
- 2 teaspoons white vinegar
- 2 teaspoons vegetable oil
- corn (or vegetable) oil for frying
- Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until it reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don’t have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
- While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a bowl. Mix altogether well by hand.
- Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are crunchy, turning over with tongs.
- Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.
- Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.
- Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF.
- Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
- Reheat the sauce over medium high heat until it’s bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
This is a grear recipe, thank you. It was the best fried chicken ever. I make it a month ago and will do so again soon. I just made the sauce to soon, so it ended up to thick and sticky. Also I will need to word on my oil temperature. I may have had the heat to high. ) new stove.
Tqsm maangchi for delicious recipe!! Had used your recipe many times, but this is 1st time i post my cooks here. I’d tried several 양념통닭 recipe, but this the best. It suits with me, hubby & frens/relative tastes. I add on 1tbsp 고추가루 to make it spicier. Love to make extra sauce & put in fridge, so when I’m not around, hubby can fried Frozen fried chicken & just coating with this sauce
I’m so happy to hear that you said this is the best! ooh whoo! It looks so crunchy and spicy!
Your fried chicken recipes are to die for. Much better than Kentucky kfc. My husband requests Korean kfc like once a week. I think our family favorite is the honey butter flavor kind. It really is chicken candy. Almost like a fancy version of Cracker Jack caramel popcorn. One time I ended up making extra sauce, and did not label it so when we rediscovered it in fridge a few days later, someone thought it was caramel for ice cream. U know, it was pretty good on ice cream too. All of them r great though. Got any new fried chicken versions coming soon?
Consider this an enthusiastic request
Love your site.
Kimchis have all been delicious too.
Thanks for the recipes! We’re enjoying Korean food in Edinburgh!
Your chicken looks very tasty and the photo looks amazing, too! What’s the green vegetable in the bowl?
HI Maangchi! I’ve just found your lovely website and have made a few recipes already like the kimchi and bulgogi! I made the fried chicken and it was amazing! My only problem is that I use a small pot and fry the chicken in two batches. But then the cornflour that is in the ends up burning and leaves dark brown pieces in the oil. What can I do?
You can use a small metal strainer to scoop the pieces out.. and the chicken if it’s the right size. Or a metal soup skimmer.
Thanks again Maangchi for another delicious recipe. I have used your recipe several times already! :)
- 3/4 cup dark brown sugar
- 3/4 cup low-sodium tamari (or sub with low-sodium soy sauce)
- 1/4 cup water
- 1-1/2 tablespoons of chili paste (like Sambal Oelek)
- 1 tablespoon rice wine vinegar
- 1-1/2 teaspoons toasted sesame oil
- 1/2 teaspoon coarse ground black pepper
- 1 heaping teaspoon grated fresh ginger
- 5 cloves fresh garlic (or about 1 tablespoon), finely grated or squeezed through a garlic press
- 1 tablespoon cornstarch
- 1 tablespoon water
- In a saucepan combine the brown sugar, tamari, water, chili paste, rice wine vinegar, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.
- Meanwhile, combine the cornstarch and water until smooth.
- When the sauce is at a boil, whisk in the cornstarch slurry and reduce the heat to simmer until thick.
- Once thick, let cool slightly before pouring into a clean jar. You could also add immediately to any stir-fry, or let it completely cool and brush on grilled chicken, shrimp skewers or salmon in the last few minutes of cooking.
- Store in an airtight container for two to three weeks.
- ½ cup chopped sweet onion
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon olive oil
- 1 (32-oz.) bottle ketchup (such as Heinz)
- 1 cup firmly packed dark brown sugar
- 1 cup apple cider vinegar
- ½ cup apple juice
- ½ cup honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery seeds
- ½ teaspoon dried crushed red pepper
Sauté onion, minced garlic, and jalapeño pepper in hot olive oil in a large saucepan over medium-high heat 4 to 5 minutes or until tender. Stir in ketchup, dark brown sugar, vinegar, apple juice, honey, Worcestershire sauce, kosher salt, freshly ground black pepper, celery seeds, and dried crushed red pepper. Bring to a boil, stirring occasionally. Reduce heat to low simmer, stirring occasionally, 30 minutes. Use immediately, or refrigerate in an airtight container up to 1 month.
- ¼ cup chopped cilantro
- 2 tablespoons Asian fish sauce
- 1 ½ teaspoons freshly ground pepper
- 4 whole chicken legs, skinned
- ½ teaspoon tamarind concentrate, dissolved in 1 water (see Note)
- ¼ cup Asian fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 clove (small) garlic, minced
- 1 (small) Thai chile, seeded and minced
- 2 teaspoons sugar
- 1 tablespoon water
- ½ tablespoon vegetable oil
- ½ cup chopped cilantro
In a mini food processor, process the cilantro, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. Let stand at room temperature for 20 minutes.
In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chile, sugar and water.
Preheat the oven to 400°. Light a grill. Rub the chicken with the oil and rub the grill with an oiled paper towel. Grill the chicken over moderately high heat, turning, until charred, 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked.
Just before serving, stir the cilantro into the dipping sauce and serve with the chicken.