Ingredients:

  • 1/2 cup Low Sodium Soy Sauce
  • 2 Tbsp Dark Soy Sauce
  • 1/4 cup Smooth Peanut Butter (unsweetened)
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1/4 cup Packed Brown Sugar
  • 1 Tbsp Honey or Molasses
  • 1 tsp Chinese Five-Spice Powder
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 1/4 cup Cold Water
  • 2 tsp Cornflour (Corn Starch)
  • Optional: 1/2 tsp Chilli paste or Sriracha

Instructions:

  1. Finely mince the garlic and grate the fresh ginger. In a separate small bowl, prepare the slurry by combining the 2 tsp cornflour with the 1/4 cup cold water. Whisk until completely smooth and lump-free, then set aside.
  2. In a sturdy saucepan over medium-low heat, gently sauté the minced garlic and grated ginger in a splash of vegetable oil (not listed in main ingredients) for about 1 minute until fragrant. Do not let them brown.
  3. Reduce the heat to low. Add the Light Soy Sauce, Dark Soy Sauce, Peanut Butter, Rice Vinegar, Brown Sugar, Honey or Molasses, and Five-Spice Powder to the saucepan.
  4. Whisk continuously until the peanut butter has completely dissolved and the sugar has melted, about 2–3 minutes. The sauce should be smooth and homogenous. Bring the mixture up to a gentle simmer.
  5. Continue to simmer, stirring occasionally, for 5 minutes. This allows the core flavours to meld beautifully.
  6. Quickly re-whisk the cornflour slurry, as it separates quickly. Pour the slurry slowly into the simmering sauce, whisking vigorously the entire time.
  7. Continue to cook and whisk until the sauce comes back to a simmer and thickens significantly, becoming glossy and clinging to the back of a spoon (about 1–2 minutes).
  8. Remove the saucepan from the heat. Stir in the Toasted Sesame Oil and the Optional Chilli Paste or Sriracha.
  9. Allow the Hoisin sauce to cool completely before transferring it to a sterilized, airtight jar. It will thicken even more as it chills. Store in the refrigerator for up to 3 weeks.