Chinese takeaway Style Barbeque sauce

This is the exact same sauce served in UK takeaways.It can be served as a side for pouring use.In takeaways they always ask you if you require any sauces with your meal ,like curry sauce ,Chinese gravy ,oyster,peking and then there's barbeque sauce plus many more.They will then ask you if you want it on top of your meal,per video or as side.One of my subs asked this question so just to clear things up a bit.
IF YOU CONTINUE TO COOK THE COOK THE SAUCE IT THEN WILL BECOME STICKY PER VIDEO.IF YOU WANT TO USE IT AS POURING SAUCE THEN LESS COOKING TIME IS REQUIRED.THE LONGER YOU COOK THE SAUCE THE THICKER IT WILL BECOME.
This sauce is used widely in most UK takeaways.It's sweet and aromatic in taste.
Barbeque Sauce
1/2 cup brown sugar
1/3 cup tomato ketchup
1/4 cup hoisin sauce
1/4 cup oyster sauce
1 tbls Lyles golden syrup
1 tbls dark soya sauce
1 tsp garlic powder or granules
1/4 tsp Chinese five spice
Dash white pepper
1 tsp cornflour
1/4 tsp red food colour,optional
Half cup water
Chicken tenders marinade
1/4 tsp ground ginger
1/4 tsp garlic granules
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp sugar
1 tbls vegetable oil
Marinate for 2 hours and the shallow fry for ten minutes in vegetable oil
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BOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways
as a delivery driver for the past few years or so.
Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob.
I use a Cantonese style of cooking meaning caramelisation of sugars, maillard reactions, and smoking of oil
creating a smoky barbeque scent commonly known as Wok Hei.When i cook i'm imersed in that aroma.
Even without an industrial heat source you can still create some amazing food.
The most important part is using the correct condiments
My subscribers are testament to that which i'm pleased about.
Below is a list of products i use,condiments,essentials tools etc
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