Chinese-Style Sesame Sauce

Great simple recipe!! I cut the sugar to 1/4 of cup as others recommended. I used powdered sugar. I used chili powder as to that’s what was on hand. I made this to add to ground beef and broccoli as a quick lunch preparation! Tasty! Thanks for sharing!

It’s not bad, but I thought a full cup of sugar sounded like a lot, and sure enough, it’s too sweet for my taste. I wish I’d read the comments before just diving in. I think you could easily halve the sugar and be fine. I added extra chicken broth and soy sauce and served it over rice to cut the sweetness, and that helped some.

Good flavor profile but way too sweet for my taste. Will definitely try some combination of this recipe with maybe half the sugar.

It is a good recipe to gain an idea on how to make. It was definitely too sweet so next time I will cut back the sugar maybe use a 1/4 brown sugar instead. I also used minced garlic from a jar and sesame seeds so I browned it first a bit in olive oil and added a splash of worchestershire for extra flavor. I also only used a half tsp of Chile paste as didn’t want to spicy. I put this atop meatballs on a bed of riced cauliflower. This will be a new go to sauce for me as it’s easy to prepare.

DELICIOUS!! Just a touch too sweet; I’ll slightly decrease the amount of sugar next time, but this will be my go-to recipe for stir fry!

I made this recipe because it was one of the few I could find with easy, larger measurements to produce gallons of this. I made a few creative changes for myself and my use: I used half the suggested sugar, and the other half was honey. Rice Wine vinegar instead of White Wine vinegar. I added sesame seeds until it looked OK at the end of the recipe. I replaced chili paste with Hoisin Sauce. I added red pepper flakes/Sriracha until it had a gentle bite to it. ————- With these changes, I think the version I produced was MY 5*. This recipe, as-is, is still extremely solid, and is very good for making a lot of very simple Sauce, and has a SOLID 4* from me. I personally made 3 gallons of this Sauce for distributing to friends and personal use. Don’t be afraid to experiment with Americanized-Chinese Food flavor profile for this recipe: it is INCREDIBLY versatile!

This was excellent! We served it with sautéed chicken and homemade lo mein noodles. Next time we might cut back on the sugar and add a little more chili paste. This is definitely a keeper!

This is a very good recipe! The reason I didn’t give 5 stars is because 1-Even tho it only calls for 1/8 cup vinegar, it was still to much. I will cut it back to a couple TBS next time. It’s not that I don’t like vinegar (I use it medicinal every day) it just over powered the sesame taste. 2-It was not thick enough even tho I cooked it longer than required. It needs a little more cornstarch for my preference. I will use this site for more recipes and will make this again.

I made this sauce for my cauliflower “chicken” and it was delicious!

Too sweet, too starchy 1. Cut the sugar down by at least 1/4 cup. 2. Cut the corn starch down by 1/4 cup. 3. Add 1/4 cup sesame seeds. 4. Increase the garlic, chile paste, soy & sesame oil. 5. Add 1/4 cup bias-sliced scallions at the end of cooking time. Those adjustments will do the trick and you’ll have delicious, flavorful, authentic sesame sauce.

This turned out fantastic. I subbed sugar with stevia and left out the chili paste but made another batch with .5xs more chili paste for a General Tso sauce for the spicier tastes in the house. The second tome I did this we put them on wings roasted in the oven. The next plan is to use it on some smoked wings

The recipe was easy to make, and came out really well. I used Splenda instead of white sugar. It was a little sweet for my taste, so next time I will reduce the amount. This is a keeper.

I have made this a few times already and this is my go to Chinese dish for me and my Lady! Even my friends like it. I will say this has a lot of love put into it you will be stirring for 20ish minutes. But so worth it! Goes great with chicken, veggies and ginger rice.

The basic idea of this re ups is excellent! I love that it doesn’t use honey, as I tend to not have that on hand as often. That said, it was entirely too sweet for me as is. I added more soy sauce, vinegar, broth, and chili paste to try to cut the sweetness, and next time will cut the sugar in half. I also used brown sugar instead of white, threw in some sesame seeds, and added a ton more chili paste because we like things spicier. With those changes I’ll be making this a lot!

Couldn’t find the chili powder in our pantry, so went the sweet chili sauce route. Our substitution was 1 tablespoon sweet chili sauce instead of the 1 teaspoon of chili powder. Further, we garnish with some sesame seeds on top once done. We tend to have to make this in 4x batches because of how much everyone loves it, and we use the deep fryer for the popcorn shrimp and chicken and its the most amazing thing ever.

I never review anything, but quick easy and delicious!

I didn’t use a full cup of sugar. But a good base sauce to make your own.

4.4.18 I made some adjustments to this recipe, the biggest one being cutting the sugar W-A-A-A-Y back. I made this as a dipping sauce for dumplings, and even though I just don’t like super sweet foods these days, I wasn’t looking for a really sweet sauce for pork and chicken dumplings. I did add more chili paste and even a sprinkle of some red pepper flakes for an additional spicy accent, and reduced the amount of cornstarch for fear that it would be thick. Even reducing the cornstarch, it was still very thick, so I did add a bit more chicken broth and a shot of soy sauce to thin it out. I think this recipe is one that you need to adapt depending on what you’re using it on, so just taste and adjust as you go to suit your preferences. All the ingredients are here to give you a nice sauce, you just may have to adjust the amounts. With these modifications, it worked well for the pork and chicken dumplings.

Tasted delicious. But if it’s too sweet, try adding half a cup of sugar and a tablespoon of apple cider vinegar.

I LOVE THIS SAUCE!!!

Made this and ate it with chicken i baked in the oven. It was very good.