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Best Hoisin Sauce Recipes

Best Hoisin Sauce Recipes

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Top Rated Hoisin Sauce Recipes

Grilling your chicken wings gives takes this favorite piece of poultry to a whole new level, and the plum coulis makes the best of summertime fruits.This recipe is courtesy of the National Chicken Council.

Topped with crunchy cabbage and a peanut butter, lime and hoisin sauce, these Thai burgers have flavor for days. This recipe is courtesy of Beef - It's What's For Dinner.

This twist on classic meatloaf is made with ground pork, bok choy, breadcrumbs and potatoes. Recipe courtesy of Blue Apron

Even though these ground beef meatloaves might be mini, they are chock-full of flavor and nutrients.Recipe courtesy of The Beef Council

Chinese spareribs, also known as Cantonese BBQ or char siu, are spareribs that are marinated in hoison sauce, soy sauce, and spices and barbecued or roasted. This chinese spareribs recipe is easily one of our best spareribs recipes due to its ability to deliver the taste and texture of ribs you can typically only find at your local Chinatown. It doesn’t require you buy esoteric ingredients for the marinade or pork. Both Kansas City-style and St.Louis-style spareribs can be used.Click here to view more of our Best Chinese Recipes.

This popular dish is often served at Chinese restaurants with hot pancakes or crepes. It's easier to make at home than you think — and you can even replace the pork with chicken or shrimp. Hoisin sauce is the key to this dish with its depth of color and sweet and salty taste. It can be found in the Asian section of your grocery store.

This dish is one of my favorites. An inclusive, simple, all-in-one meal that harbors the taste of this fabulous cuisine. This particular recipe is from my second cookbook, Feasting with the Ancestors (Sutton Publishing, UK).

A simple soup cannot only take you through a cold winter but right into spring with it’s fresh ingredients. It is a simple quick fix that my whole family loves especially when made with easy House Foods Shirataki Noodles. It can be made with chicken and fish sauce or those can be omitted and it is vegetarian or vegan, just check your individual products to make sure. This can be gluten free also if you make sure the hoisin sauce is also gluten free or omit it. This recipe is courtesy of Noshing with the Nolands.

This dish is wildly popular and a lot easier to make than you might think. This recipe utilizes the “Sauté” and “Pressure Cook” functions of the Instant Pot, although you can make in any other multi-cooker.20 Slow-Cooker Chicken Recipes

Hoisin Chicken

When it comes to Chinese recipes, soy sauce and oyster sauce are two of the most used sauces. However, there are other sauces that taste great, but are less common, for example: Hoisin sauce.

The complex flavor of Hoisin sauce comes from the fermented soybeans, spices, dried sweet potatoes, salt, sugar and other ingredients. It is usually used as a dipping sauce, for example: Peking duck.

Hoisin sauce, or 海鲜酱 in Chinese, literally means seafood sauce. Ironically, there is no seafood in the sauce. Hoisin sauce is made of sweet potatoes, soybeans and other flavorings.

This Is Our Favorite Brand of Hoisin, a Superb Sauce

The year was 1988. I was eight. My family was sipping shooters of oolong tea when an oval platter of Moo Shu Pork hit the circular table with a muffled thud, followed by a sidecar of dark mystery sauce. A quick finger-dip stunned my taste buds: It was sweet, a bit funky, deep and intense, with an undercurrent of warm spices like cinnamon and anise. Hoisin sauce. It brought out the sweetness of the cabbage, the richness of the pork, and added a tanginess to the floury pancake. It reminded me of another sauce that tastes perfect and complete on its own, and can be served with just about anything: ketchup.

It would be years before I ever thought of buying it and using it at home. In fairness, I didn’t realize that hoisin even existed outside of that one restaurant. After I finally bought a bottle, it quickly became one of my go-to seasonings, lined up in the door of my fridge right next to the hot sauces, mustard, and yes, ketchup.

What hoisin lost in mystery was more than offset by how friggin’ good it made whatever I happened to be eating. Baked wings with hoisin glaze? Check. A couple tablespoons in my meatloaf? Why not. A sub for ketchup on a burger? I’m certainly not going to stop you.

Its versatility shines whether used as a condiment or part of a recipe, and in the BA kitchen we most often have Lee Kum Kee brand in the walk-in. That's our trusted hoisin, but Kikkoman is good as well.

What drew us to Lee Kum Kee is the fact that the ingredients, like sugar, fermented soybean paste, dried garlic, and sesame paste, among others, mostly sound like things we would recognize, and staff photographer Alex Lau’s mom cooks with and swears by their sauces as well. And after you taste her soup dumplings, you don’t argue with Mrs. Lau.

Other Options

If you don’t have any of these choices at home, and you need something quick, you can always mix ingredients that you do have.

Some of the flavors that work best in replacing hoisin are garlic, sriracha sauce, ginger, plum, and vinegar. These are also flavors that work in addition to the five choices above, so consider using them on top of these too.

In some cases, Worcestershire sauce can work in place for hoisin, particularly if you are trying to add umami and salt. However, this sauce is not as thick or sweet, so it won’t work in every dish. You can try mixing it with some of the previous ingredients for a closer flavor.

Yes, using fish sauce does work for specific recipes, especially fried rice, fish, or noodles. Some people like to mix the fish sauce with oyster sauce for a closer flavor, but the taste is still different, and so is the aroma and color.

As mentioned previously, hoisin sauce is dark and thick. It has a sweet, salty, and somewhat of sour flavor. Some compare it to barbecue sauce, but it is more pungent and less sweet.

By now, you must know that hoisin sauce is a crucial ingredient in many cuisines, but if you don’t have any, you can try using one of these five options. It is always a good idea to taste first and add second. You can mix and match, as some of these work better together.

How to Make Mongolian Beef

Thinly slice beef. In addition to the marinade, the key to tender beef is to THINLY slice your steak across the grain, we are talking 1/8-1/4.” Thin slices ensure steak that is seeping with flavor and buttery tender. It is much easier to thinly slice your steak if you freeze it for 30 minutes or so. You are welcome to freeze it longer, whatever makes it solid enough for you to handle without it moving under your knife. The beef will defrost completely and quickly in the marinade.

Slice your beef ACROSS the grain. You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat. If you cut it parallel to the grain you will end up with long muscle fibers which results in chewy, rubbery meat. You want to cut perpendicular to the muscle fibers so they become as short as possible.

Marinate beef. Because we are using flank steak, a marinade is crucial to tenderize the beef. Our simple marinade consists of soy sauce and cornstarch. It will be thick and not your typical wet marinade. Let sit at room temperature 30-60 minutes.

Make Sauce. Whisk the Mongolian Beef Sauce ingredients together consisting of soy sauce, water, brown sugar, Asian sweet chili sauce, rice wine, hoisin, pepper, sriracha and cornstarch.

Stir Fry Beef. Heat 1-2 tablespoons peanut or vegetable oil a large skillet over high heat until very hot and sizzling. It is important that the skillet be smoking hot so that the beef will sear and not steam. Working in two batches (again so the beef will sear and not steam), add beef to the skillet and line in a single layer and sear for 1 minute, flip and sear the other side. Don’t worry about the beef cooking completely because it will cook more in the sauce. Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.

Cook broccoli. Add 1 tablespoon oil to the now-empty skillet heat over high heat. Add the broccoli and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes. Push the broccoli to the sides of the skillet and add 1 teaspoon olive oil. Add bell pepper, green onions, garlic, ginger, and sauté with broccoli 1 minute so now our veggies are cooked AND infused with flavor!

Combine. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, the beef is cooked and vegetables are crisp tender, about 1-2 minutes. Taste and add additional sriracha, sweet chili sauce, etc. if desired.

Serve! Serve with rice/noodles/zoodles and garnish with fresh green onions.

How Do I Make Crispy Mongolian Beef?

To make Crispy Mongolian Beef you are going to want to add more oil, so you are essentially frying your beef. Make sure you use a high smoking point oil such as vegetable oil.

  1. Fill the bottom of your pan completely with vegetable oil.
  2. Heat over high heat until it very hot smoking – the oil should sizzle if you flick water on it.
  3. Add beef in a single layer using tongs.
  4. Fry for 1 minute or until deeply golden.
  5. Flip beef strips over and fry another 1 minute or until deeply golden.

#3 Koon Chun Hoisin Sauce

Koon Chun hoisin sauce is a classic dipping sauce. It has a thick consistency and a well-balanced flavor of sweet, salty, pungent and spicy with no one element dominating the other.

This comes in numerous flavors. It’s salty yet sweet. The best part of this is flavored taste booster that overwhelms the other. They all have their equal share. However, this is not at all the gluten-free.

Koon Chun Hoisin sauce can be used in many ways. You can dip your delicious spring rolls or dim sum. You can use it with stir-fries, soups. However, it seems it goes best with barbecued pork since it adds a different flavor to the whole dish.

This is one of the famous classic Chinese dipping sauce. The flavors in the sauce are well sorted. The jar of the sauce looks good. The sauce can be preserved well.

Remember, Koon Chun Hoisin sauce is not gluten-free so over-consumption is not at all suggested for anyone.

Cashew Chicken

Chunks of chicken breast are marinated with ginger juice and then paired with roasted cashews in a hoisin-flavored sauce. You can purchase ginger juice at most supermarkets, or you can make your own ginger juice. This cashew chicken recipe has been rated at 5 out of 5 stars.

  • 3/4 pound boneless pork
  • For the Marinade:
  • 2 teaspoons Chinese rice wine (or dry sherry)
  • 1 teaspoon soy sauce
  • Pinch of salt and pepper
  • For the Sauce:
  • 2 tablespoons hoisin sauce
  • 1 teaspoon soy sauce
  • 4 tablespoons water (or chicken broth)
  • For the Dish:
  • 3 1/2 tablespoons oil for stir-frying (or as needed)
  • 2 slices ginger
  • 6 ounces fresh snow peas
  • Optional: 1/4 teaspoon chile paste

Cut the pork into 1/2-inch cubes.

Add the marinade ingredients and marinate the pork for 20 minutes.

In a small bowl, mix together the hoisin sauce, soy sauce, and water. Set aside.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the pork. Stir fry until it changes color and is nearly cooked through. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. Add the ginger and stir- ry until aromatic (about 30 seconds).

Add the snow peas. Stir fry for 1 minute.

Season with salt, sugar, or soy sauce if desired, and stir fry for 1 more minute.

Push the snow peas up to the sides of the wok. Add the sauce in the middle. Heat briefly, then mix in with the snow peas.

Add the pork back into the wok. Stir in the chile paste if using. Cook for another 30 seconds and serve hot.

This delicious peanut sauce is the perfect dipping sauce for rice paper rolls, like the Vietnamese spring rolls, for example. (again, one of the best things you can eat: we just love them!)

Alternatively, we have found that you can use it as a delicious sauce for several dishes. We made this yummy vegetarian noodle dish with it (check it out!). It works wonderfully as a sauce for a fast stir-fry dish but alternatively, you can use it as a salad dressing or in wraps. If you use it for a stir-fry or any dish that requires cooking: Remember that you don&rsquot need to cook the peanut hoisin sauce so add it only at the end, mix well, and serve!


  • Heat 2 Tbs. of the oil in a large skillet over mediumhigh heat. Add the onion and cook for 2 to 3 min. Add the bell pepper and cook until both the pepper and onion are browned around the edges, 4 to 6 min. Remove the vegetables from the skillet set aside. Pour the remaining 1 Tbs. oil in the skillet. Sprinkle the chicken with salt and pepper, add it to the oil, and cook, stirring frequently, so that all sides brown, 2 to 3 min. Stir in the snow peas and sprinkle in some red chile flakes. Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. to wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.

Recipe Notes

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I’m not a fan of buying sauces when I have a full stocked pantry and can make everything from scratch. So I’m using this recipe and it sounds great for what I need it for. The best thing about your page is that you have the serving size calculator which I wish more people would include when sharing recipes. Great job thank you

I was out of hoisin sauce and needed some for another recipe. I initially made it as stated in the recipe, except I used powered almond butter. It wasn't sweet enough for my taste, so I added more molasses and about 2 tablespoons of brown sugar. It still didn't have the same flavor as hoisin so I added about 2 teaspoons of Chinese Five Spice. The sauce was good with my changes, but still didn't taste exactly like hoisin. Perhaps black bean paste would have a more authentic flavor than almond butter.

Tasty. Mine was very thin. Nothing like the pic or store bought. I used pb, molasses, and just 5 drops of regular hot sauce bc our family does not like spicy. I also added about 2 tsp br sugar since we like sweet.

Easy fix when I was out of hoisin. Used peanut butter and brown sugar. LOVED it.

This worked perfectly for a stir fry when I discovered I didn't have any other stir fry sauces in the pantry. I will make this again definitely.

have not tasted yet sounds very good.Can olive oil be used in place of sesame oil?

Olive oil will not give it the same flavor. Sesame oil has a very distinct flavor.

Loved this recipe! We have so many allergies in this house. Thankfully not peanut butter and the recipe turned out beautifully. So full of taste and so easy to make. Thank you so much for sharing!

Mine turned out really salty. I used toasted sesame oil, since most Chinese recipes I've found mean that, even if they don't say it. But perhaps that was a mistake. I also used 3 Tbs low sodium soy sauce, and 1 Tbs of Braggs Liquid Aminos, since I was running out of the soy sauce, and the only peanut butter I had also had salt. So, trying to figure out the culprit, or if it is the combination. Thanks

If you try it as written you'll probably be happier with the results.

I used dark miso, since I'm allergic to peanuts and didn't have any black bean paste on hand - plus some bottle labels actually say "fermented soy" in the ingredient list. Then I carefully added 1T. "soy sauce" (tamari/shoyu, actually) at a time, to make sure I didn't overwhelm it. It worked great with 3T. of shoyu. THANK YOU SO MUCH - I've been wanting a Hoisin sauce that didn't have all the garbage that goes in commercial brands. Yummmm.

I am looking a sauce that is compatible with my son's allergies. One of his allergies is to legumes. I have an excellent replacement for the soy sauce. I was wondering if almond butter would work in place of the peanut butter. Is this an acceptable option, or is there another idea?

I think the almond butter would probably work fairly well.

could you please be more specific about what you mean by "black bean paste"? there is real confusion here. thanks

Black bean paste is an ingredient you can buy at most major grocery stores (in their Asian section) or at an Asian specialty market.

I also thought there was way too much peanut butter. probably better with black bean paste

Made up a batch according to recipe and found it a little bitter (as I used molasses). I added a little honey, ground ginger and onion granules - and it tasted awesome! Going to add some 5 spice next time round. Great base recipe for Hoisin souce!

I would like to know how long the sauce lasts and how to store it

Store it in a jar with a lid or similar container in the refrigerator. I personally wouldn't keep it much more than a week since it's not made in a commercial setting or with the usual preservatives that go into the store-bought versions. If the recipe makes more than you need, you can change the serving size to make a smaller batch so you don't have to worry about how long it will keep.

thank you for the recipe..I got positive feedbacks from my family and friends. they said the sauce is really delicious. good job!

Strange ingredients, but great taste. Did not put hot sauce in though.

I personally gave this a 3 star, but the 3 friends I had with me, all gave it a 4 or better. I was a little overwhelmed by the peanut butter so I increased some of the other elements. I increased most of the heat elements, the soya sauce, garlic powder, and I even added some broth. The jury is still out until I have used it in tonights dinner.

This was very good! I used the peanut butter, brown sugar, and used apple cider vinegar instead of white, along with the rest of ingredients . Also added a little powdered ginger, will make again!!

I personally think molasses works better than honey or brown sugar in this recipe. Just my suggestion.

Was delicious. I cut down on the peanut butter, used honey, siracha, add some crushed pepper, 1/2tsp ginger, some more black pepper, and rice wine vingear

I used peanut butter in this because I couldn't find black bean paste. I really kept focusing on the peanut butter taste. I think the black bean paste must be the better choice. I'll try it again if I can find that ingredient (there is another grocery store that has a better Asian section that I'll try)

PERFECT! Worked perfect, tastes like hoisin, so easy!

i was looking for an alternative to hoisin sauce when i found this recipe. thank you so much! my friends and family like it. i used it as a baste for grilled chicken and pork, and they said its super delicious. i felt like a great cook. they don't know that i just use this recipe and it made ordinary food taste even better. thanks again, Godbless you!

Wow, as everyone else says, this was so delicious I will never buy bottled again! It's also a very forgiving recipe - I used Sriracha hot sauce because I didn't have the Chinese hot sauce. It was so good I just wanted to drink it from a cup!

If you are wondering if all these rave reviews are for real, they are! And as you look at it and wonder if peanut paste could possibly be an ok ingredient, it is. This works and works well.

I needed this sauce for a recipe and couldn't find it anywhere, so I looked it up in the store and decided to make it. It turned out amazing! My boyfriend and I were very pleased and we will be making this sauce again! Thank you!

The bbq sauce I was making called for hoisin sauce but one of my guests is on a gluten free diet. I tried this recipe (using gluten free soy sauce, etc) & was VERY pleased with the results. Quick & easy to make & really good!

Can I use a different ingredient to substitute the Sesame Oil? am making this right now and don't have any..

This sauce saved my butt!! I was cooking chinese chicken lettuce wraps for the first time (for 20+ people) and the sauce I had a recipe for came out disgusting. I quickly googled 'homemade hoisin sauce' and decided to make this. It was quick, easy and tasty! I would recommend putting the completed mixture over a burner of low heat for 10 minutes or so to help the peanut butter mix in. I also used natural peanut butter which doesn't have the added sugars and oils that the JIF kind does so maybe that helped cut down on the 'too peanut-buttery' taste other reviewers mentioned. THanks so much to whoever created this!!

I was in the middle of making broccoli chicken and discovered I needed hoisin - so I looked it up. I use online recipes all the time, but I never bother to write a review. I really liked this one. It is SO easy and all of the ingredients are stuff I have on hand. Very tasty. I will never buy hoisin sauce again!

I made this using gluten free soy sauce and thought I had died and gone to heaven. I was recently diagnosed with gluten intolerance and was craving lettuce wraps - but lettuce wraps without dipping sauce just wouldn't due. I mixed this Hoisin sauce with ready made plum sauce. It was amazing!

very good. I needed Hosin sauce for a pork recipe/didn't have any so went looking. I used both the Peanut butter/beans and both the honey/molasses instead of choosing 1 or the other.

Shockingly delicious and a very good substitute for hoisin sauce. Why you would have been able to find sesame oil and not the hoisin sauce is beyond me, but if you just thought you had it, but didn't (like I did tonight) this is a great sub.

Does not taste like store bought. I doubled the molasses/honey (I used half and half) and it still was too peanut buttery and had more spicy kick. Not nearly as sweet. A good peanut sauce but not hoisin.

This tastes nothing like store-bought hoisin: it's much tastier!

too much peanut butter. in fact, peanut butter is all i tasted. I even tried it again with real garlic and spiced it up a bit.. still too much peanut butter. I suggest adding peanut butter little by little and tasting as you go, 2 tablespoons is way too much.

Never can find kosher hoisin sauce, so looking this one up. It was AWESOME for the Mongolian Flank Steak and Noodle/Veggie Salad! Definitely would use again and again.

I only had miso paste, and that works very well too, with the peanut butter. Great stuff. No more jar stuff. A jar of hoisin tends to get only 1/2 used before expiring.

very easy to make and delish, wont be using jarred stuff anymore!

Yum! I used the peanut butter and 1/2 honey, 1/2 molasses, 1/2 garlic powder 1/2 onion powder. Will never buy bottled again.

I used this recipe with my own variations and it turned out great for Shanghai chicken and Noodles.

This is great stuff! I used what I had in the cupboard, so I substituted red bean paste and used a black treacle / honey mixture. Minced garlic and sambal oelek for the kick, worked like a charm.

I haven't made it yet, but I am very happy because all of the bottled hoisin sauce uses Kikomen soy sauce or some other soy sauce which contains wheat in it and my mom is a celiac. Now, I can use the wheat free soy sauce and make such dishes as Char Sui for fried rice

Out of jar hoisin sauce and found this recipe. Had all the ingredients so I gave it a try. My husband and I agreed, it was delicious. No more bottle hoisin sauce for us. I used all molasses but may try the half molasses and half honey next time. Thanks!

Use 1 clove of fresh garlic crushed or minced fine instead of the garlic powder. Remove stem, seeds, and veins of 1 jalapeno (more or less depending on the "fire" you want), and dice fine. Work garlic and jalapeno with a mortar & pestle until a paste has formed. Mix this paste with the remainder of the ingredients.

I used black bean paste - & the honey/molassas mix recomended by first reviewer -totally impressed! Very good! Recommend this easy recipe!

This is a great substitute if you're out of Hoisin sauce or don't like to buy the mediocre version carried in most grocery stores! I like to use BOTH honey and mollasses (in equal proportions).