Print Friendly Recipe
Serves/Makes:3 1/2 c. approx.
- 1/3 cup (80 ml) diced red onions
- 1/2 tsp (2 ml). finely diced garlic, 2 large cloves minced
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) brown sugar
- 1/3 cup (80 ml) teriyaki sauce
- 1/4 cup (60 ml) soy sauce
- 1/3 cup (80 ml) white grape juice
- 1/2 cup (125 ml) Jack Daniels Black Label Bourbon
- 1/2 tsp (2 ml). Tabasco sauce (I use about 3 shakes)
- Place sauce ingredients one at a time in sauce pan in order listed, mixing and stirring after each ingredient.
- Place on medium heat and stir until mixture reaches boiling stage.
- Turn temperature down to low until mixture is on a slow simmer.
- Cook sauce about 25 minutes, then add cornstarch a little at a time, stirring with a whisk, until mixture reaches desired consistency.
- Use on chicken cutlets, cook in a 400 degree (200 C.) to 450 degree (225 C.) oven turning and basting with sauce for about 20 to 25 minutes.
- Pour remaining sauce over cutlets when serving.
- Can be used for spareribs, steaks, and pork also. I ABSOULUTELY LOVE IT!!!
Can be used as a dipping sauce for chicken fingers also. The oringianl recipe did not include corn starch, but the sauce was too thin so I created something different and thicken it up a little so that it sticks to the food better, this way you can use it as a barbecue sauce also. HOPE YOU ENJOY!!
Copyright ©1997-2021 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.