To celebrate the Olympic Winter Games in February 2010 McDonald's introduced this new Asian-inspired dipping sauce for the chain's McNuggets. The sauce quickly became a top-requested favorite and the cloning requests for it have been coming in. McDonald's says the sauce will only be available for a limited time, so I had to get on the case right away if I was going to reverse-engineer this one. It took me about eight attempts to discover the right proportion of corn syrup to granulated sugar for the perfect consistency and sweetness. Cayenne pepper provides the necessary kick along with chili sauce, which you can find at the grocery store where the Asian foods are parked. It also goes by the name Sambal Olek, or just Sam to its close friends. Use this as a dipping sauce for your home-cooked chicken fingers and nuggets.
This recipe is available in
- 2 tablespoons plus 2 teaspoons white vinegar
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1/4 cup light corn syrup
- 6 tablespoons granulated sugar
- 2 teaspoons chili sauce (sambal olek)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Pinch ground cayenne pepper
- Do This
1. Combine the vinegar and water in a small bowl. Whisk in the cornstarch.
2. Combine the cornstarch solution with the remaining ingredients in a small saucepan over medium heat. Stir often until the mixture comes to a full boil, cook for 1 minute, then turn off the heat and let the sauce cool, uncovered. The sauce will thicken as it cools.
Makes about 1/2 cup.