Chinese Garlic Sauce Recipe - Better than takeout!

This Chinese Garlic Sauce is perfect for your stir-fry, dipping, even with veggies over rice or noodles. It's so easy to make at home and better than takeout! NOTE: In the video I said soy sauce, but we use coconut aminos which has less sodium. I just usually refer to it as soy sauce sometimes. You'd want to halve the amount if you use soy sauce instead of the coconut aminos.

WHAT DOES CHINESE GARLIC SAUCE TASTE LIKE?

It is sweet, salty, garlicky, a little bit of heat (or more if you add more crushed red peppers), and just so delicious. If you haven't tried it, we highly recommend you try it asap!

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[woodygilson]

I made this for dinner tonight - for Chinese garlic chicken. My first foray into Asian-style cooking. Turned out perfect. Very tasty. I think next time I'll cut back the ginger a smidge. Left a long-lingering aftertaste. But it was freakin' delicious. Terrific instructions. Well done. Thanks!

[skylersmith]

Thank you for the recipe! I freaked out when you put the hot stuff in the cornstarch tho, it gels almost instantly that way and I think if you make your slurry with cold water you might not get any lumps. Im impressed though, definitely not your first time doing it that way!

[bulkvanderhuge]

I would add some of the sauce to the cornstarch BEFORE you heat it up, that way you'll avoid lumps.

[biancamckenzie]

Thank you for sharing this recipe it was amazing i ran out of soy so I used 100ml of teriyaki sauce and it tasted soo good!

[reynafamilia]

Thank you! I made it and it was delicious! Just like the restaurant but better because I know what I am putting in it! I sub the sugar! THANKS!!!

[dianahidalgo]

I made it today keto version changed the cornstarch for xanthan gum and it was delicious

[MsKittenLips]

Lady, you have created a monster! I'm a make an entire batch of that wicked looking Chinese sauce, and I'll be tossing it over anything within arms reach! 🤤

[KnowYourProduce]

This is one of my favorite takeout copy cat recipes. I love making Broccoli with Garlic Sauce! You can add more veggies and your favorite protein too! We serve over rice or noodles! How would you enjoy this? :)

[reeferfranklin]

I've made a similar sauce starting with garlic, ginger & shallot...so delish, and pretty low in calories, too, especially if you use toasted sesame seeds instead of the oil.

[gardenbee]

My attempt was surprisingly easy. I especially loved the aroma coming from the fragrant garlic and ginger combo. Unfortunately, I found it a bit too sweet. I may try to use 1tsp instead of 2 tbsp next time and add lots more garlic.

[stan]

This seems like a common issue, but I also found the recipe to be way too salty using low sodium soy sauce. I did like the consistency however, and will try to make the sauce again using coconut amino instead.Thank you for sharing.

[vfree]

Why do you think I'm surfing You Tube tonight. I purchased garlic chicken with broccoli sauce on the side. This sauce was delicious and sweet. Thank you I will try garlic sauce. It's expensive to keep going to that sweet savory sauce.

[lewiska]

Thank you very much girl friend (friendly term). I have wanted to know how to make this favorite base for so long. Saving me on food bills. Ty. 🙏

[dominiqueearley]

loooks yummy gonna try this with my family tonight thank you

[cynt]

I used Braggs and it was very salty. Will use less next time. Loved it, got better as it sat.

[josephel]

I definitely intend to make this. I love garlic sauce

[la_loca]

A must try. Thank you for this video. Can I add Oyster Sauce?

[UncleLousKitchen]

This looks stunning, if I try it and it works you're getting a mega shout out! Cool channel!

[troutstalker]

This sauce looks soo lusciously yummy good, but, what is coconut amino? Thank you

[ralphralpherson]

For an even more savory result, ditch the water and use vegetable or chicken broth in place of the water and then add a dash of Chinese cooking wine (Shaoxing works great, so does Michu - Asian markets carry both). I cannot understate how much of an "authentic" restaurant flavor the cooking wine imparts on the sauce.
Most Chinese places around the northeast tend to use broth over water in their "brown sauce" and usually "garlic sauce" is a permutation of the brown sauce. (usually just garlic and sweet chili sauce added to brown). Cooking wine (usually a few teaspoons) is used very often in Chinese restaurant sauce. Go very easy on the Sesame Oil, it has a VERY overpowering characteristic and can ruin sauce if you add too much.

Note: This looks like perfectly good garlic sauce for stir fry. My suggestion is only meant to enhance, not to detract from this recipe at all.