How to Make: Sweet and Sticky Sauce

Hello Friends!

Earlier this week while making lunch, I decided to pick up my phone and document what I was making with Snapchat. Up to this point, truthfully, Hayley and I have primarily used snapchat to post silly photos of ourselves, as well as to document the extreme cuteness of our dog Charlie. However, I really wanted to share how simple it is to make our Sweet and Sticky Sauce. This sauce takes 10 minutes to make, and is really tasty over chicken. It brings a nice far-east flavor to the dish with minimal effort. Many sauces and reductions for Asian-type dishes take a lot of time to build the type of complexity that this sauce has.

If you are a fan of Primal Palate Organic Spices, you can use them in making this recipe!

We’ve been making this recipe for a few years now, because it’s so simple and so flavorful. You can see it on our Sweet and Sticky Chicken Wings, as well as our older recipe for Garlic Ginger Chicken.


Bill & Hayley


Sweet and Sticky Sauce

This 10 minute reduction is an awesome way to build flavor for an Asian-y dish. It sort of resembles hoisin sauce in taste and texture... perfect for topping chicken or pork!

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add all of the ingredients to a wide skillet over medium heat and stir together.
  2. When the sauce begins to bubble, reduce the heat slightly, and stir (or rock the pan), so that the sauce doesn't burn.
  3. Reduce the sauce until it's viscous (thicker). Remove from heat, and place in a ramekin for dipping or pour over food immediately to serve.


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