On Jun 30, 5:08?am, Jen > wrote:
> I'm planning on making chicken skewers and am in need of a thick,
> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
> marinade the chicken in this sauce, then grill it (stovetop) and have
> some reserved for dipping.
>
> Any ideas would be greatly appreciated!

Chinese duck sauce, doctored to suit... a quart jar is only like $4.

I much prefer a variety of separate simple dipping sauces rather than
just one bowl of "mud" with every spice in the house thrown in...
often less is more. Put out a few bowls of duck sauce, one blended
with soy sauce and sesame oil, one with garlic/green onions and white
pepper, one with pineapple and ginger, one with rice vinegar and hot
mustard, one blended with hot pepper and frozen orange juice
concentrate... assuming this is for a group they can pick choose and
refuse... variety is the spice of life. Btw, I wouldn't marinate
chicken that's to be served with dipping sauce, certainly not the same
sauce, what's the point, unless you hate the taste of chicken.... I
would coat the chicken with a little oil and some s n' p. Anytime
someone prepares a dipping sauce using more than four flavors at a
time they have taste in ass disease.

Sheldon

Sheldon said...

> Anytime
> someone prepares a dipping sauce using more than four flavors at a
> time they have taste in ass disease.


ROFL!!!

Andy