This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile's forefront. Try to find Korean chili flakes and/or paste if you can. I've used them before and the flavor is great (and obviously more authentic), but if you can't, any hot chili flakes or paste will work.
Ingredients
- ketchup: 0.5 cup
- green onions: 2 piece (minced)
- garlic: 4 clove (minced)
- lemon: 1 piece (juiced, to taste)
- honey: 2 Tbsp
- Chili-garlic sauce (such as sambal): 1 Tbsp (to taste)
- red pepper flakes: 1 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
- water: 0.25 cup (or as needed)
- pinch salt: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt. Chef John
