Perfect for poultry, pork, or even vegetable kebabs, this sweet and sour glaze is rounded out with chili and garlic for a hint of delicious spice.
By Taylor Mathis and Sally James
Caramel is a wonderful base for a classic sweet and sour meat sauce. Hoisin Caramel Lime Glaze is a sweet, tangy and tart sauce that is a nice change of pace from traditional BBQ sauce.
We painted our Salt and Pepper Chicken Breasts with this glaze and the results were delicious! (Find the chicken recipe here)
Sugar and water are boiled until they are an amber colored and a generous dollop of rice wine vinegar is added to the sauce, making the sweet and sour sauce base. The glaze is rounded out with with a generous dollop of hoisin sauce, chili garlic sauce, lime juice, toasted sesame oil and a smidgen of soy sauce. Slices of fresh ginger are added to lightly perfume the sauce. Hoisin Caramel Glaze pairs well with poultry and pork. Try this sauce on pork chops, roasted sweet potatoes or on a pineapple, bell pepper and chicken kebab.
- ½ cup granulated sugar
- ½ cup water
- ½ cup rice wine vinegar
- ⅔ cup hoisin sauce
- ¼ cup chili garlic sauce
- 3 Tablespoons fresh squeezed lime juice
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon soy sauce
- 2 inch knob of fresh ginger, sliced in 5 pieces
- In a medium heavy bottomed saucepan add the sugar and the water. Turn the heat to high. Cook the sugar and water until the sugar dissolves and begins to turn tan. Reduce the heat to low and watch the sugar mixture carefully. When the mixture begins to turn dark tan at the edges of the sauce pan, remove the pan from the heat and swirl the pan to stir the caramel. Add the rice wine vinegar. The mixture will bubble. Stir the vinegar and sugar mixture until blended. Some clumps of caramel are okay.
- Return the sauce to the stovetop and bring the heat to medium low. Cook, stirring frequently, until any hard pieces of caramel dissolve. Add the hoisin sauce, garlic chili sauce, lime juice, sesame oil, soy sauce and ginger pieces. Stir to blend. Reduce the heat to low. Cook the glaze, stirring frequently, until the mixture is reduced in volume by ⅓. Remove the Hoisin Caramel Lime Glaze from the stovetop and cool in the pan.
Sally James and Taylor Mathis are a mother and son duo from Charlotte, NC. Sally, a professional recipe developer, and Taylor, a professional Food and Lifestyle photographer, work together to create beautiful and delicious recipes designed to be eaten anywhere! Together they are the creators and authors of the food Blog Taylor Takes A Taste and worked together on The Southern Tailgating Cookbook.