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Szechuan BBQ Sauce

Servings 2 Cups Sauce


  • 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


  • 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.


Recipe by : Connie Murray @ happybellyfoodie.com