Huhot Sauce Recipe
If you’ve ever dined at HuHot Mongolian Grill, you know their legendary sauces are the stars of the show.
Equipment
- Medium saucepan
- Measuring spoons and cups
- Whisk
- Airtight glass jar or container for storage
Ingredients
- ½ cup soy sauce low sodium preferred
- ¼ cup rice vinegar
- 3 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon chili garlic sauce like Sambal Oelek
- 2 teaspoons sesame oil
- 1 teaspoon sriracha optional, for extra heat
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 2 tablespoons water for slurry
Instructions
- In a medium saucepan, combine soy sauce, rice vinegar, brown sugar, hoisin sauce, chili garlic sauce, sesame oil, garlic, and ginger.
- Whisk the mixture over medium heat until it begins to simmer and the sugar is fully dissolved.
- In a small bowl, mix the cornstarch with water to create a slurry.
- Slowly pour the slurry into the simmering sauce while whisking constantly to avoid lumps.
- Continue cooking and stirring until the sauce thickens to your desired consistency (about 2–3 minutes).
- Taste and adjust heat level with more sriracha if desired.
- Remove from heat, let it cool, and store in a glass jar. Refrigerate for up to 1 week.
Notes
- Use fresh ginger and garlic – It adds an authentic, aromatic depth you won’t get from powders.
- Control the heat – Start with less chili sauce if you're heat-sensitive, then adjust to taste.
- Don’t skip the slurry – The cornstarch-water mix helps create that signature thick, glossy finish.
- Simmer gently – Avoid boiling to prevent the sauce from becoming too salty or bitter.
- Store it properly – Let the sauce cool completely before storing to maintain freshness.