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Kwong Hung Seng Sauce
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Homemade Kwong Hung Seng Sauce in Minutes

Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Calories: 470kcal

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cup water
  • 1 tsp cornstarch
  • 1 tbsp sesame oil

Instructions

  • Mix dry stuff first. In a small bowl, whisk together the brown sugar, garlic powder, onion powder, and cornstarch. Keep it separate—you’ll thank me.
  • Combine wet ingredients. In a small saucepan, stir together soy sauce, hoisin, oyster sauce, and water. Heat over medium flame until warm.
  • Whisk in dry mix. Slowly add your sugar-spice-cornstarch blend, whisking constantly. You want smooth, lump-free sauce.
  • Simmer & thicken. Let it bubble gently for 3–5 minutes. Watch it! Too long and it gets gloppy; too short and it’s watery. Find the sweet spot.
  • Finish with sesame oil. Turn off heat, stir in that last touch of sesame oil. Boom—flavor explosion.
  • Taste & tweak. Sweet enough? Salty enough? Play with it. Remember, cooking is about taste-testing like a pro (or a glutton, same difference).