- Master authentic Chee Hou Sauce with just 10 simple ingredients
- This Chinese kitchen secret transforms ordinary dishes in minutes
- Complete beginner-friendly process with no special skills needed
- Make once, enjoy for weeks – perfect for meal prep enthusiasts
Escape the Store-Bought Trap with Homemade Chee Hou Sauce
Are you tired of bland stir-fries that never taste like restaurant quality? Those store-bought sauces in your pantry might be the culprit.
Chee Hou Sauce is the secret weapon you need in your kitchen arsenal.
This rich, aromatic Chinese sauce combines sweet, savory, and tangy flavors in perfect harmony. Made from fermented soybeans, garlic, and a special blend of spices, Chee Hou Sauce creates magic in stir-fries, marinades, and braised dishes.
Why should you make Chee Hou Sauce at home? Because the homemade version delivers unmatched freshness and lets you control every ingredient that goes into it. Say goodbye to mystery additives and excessive sodium.
Even better? This beginner-friendly Chee Hou Sauce recipe takes just 15 minutes from start to finish.
Nutrition Facts: Homemade Chee Hou Sauce vs. Store-Bought
| Nutrient (per 2 Tbsp) | Homemade Chee Hou | Store-Bought | Difference |
|---|---|---|---|
| Calories | 45 | 65 | -20 |
| Sodium (mg) | 380 | 650 | -270 |
| Sugar (g) | 6 | 11 | -5 |
| Preservatives | None | 2-3 types | Better |
| Cost per cup | $1.75 | $3.50 | 50% less |
What You’ll Need: Equipment & Ingredients for Chee Hou Sauce
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Medium saucepan | Main cooking vessel |
| Measuring cups/spoons | Precise ingredient measurements |
| Wooden spoon | Stirring without scratching cookware |
| Glass storage jar | Proper storage of finished sauce |
| Fine mesh strainer | Optional for smooth texture |
| Small bowl | For mixing cornstarch slurry if needed |
Ingredients for 4-Person Batch (1½ cups)
| Ingredient | Amount | Purpose |
|---|---|---|
| Hoisin sauce | ½ cup | Base flavor and thickness |
| Oyster sauce | ¼ cup | Savory depth |
| Soy sauce (low sodium) | 3 Tbsp | Umami and salt |
| Brown sugar | 2 Tbsp | Balances saltiness |
| Rice vinegar | 1 Tbsp | Tanginess |
| Chinese five-spice powder | 1 tsp | Aromatic complexity |
| Garlic (minced) | 2 cloves | Sharp aromatic base |
| Fresh ginger (grated) | 1 Tbsp | Warmth and zing |
| Sesame oil | 2 tsp | Nutty finishing note |
| Water | ¼ cup | Controls thickness |
| Red bean paste (optional) | 2 Tbsp | Traditional thickener |
| Cornstarch slurry (optional) | 1 tsp + 1 Tbsp water | Extra thickening if needed |
Can’t find hoisin sauce? Mix 2 Tbsp miso paste with 1 Tbsp molasses and 1 tsp five-spice powder for a quick substitute that works well in this Chee Hou Sauce recipe.
Beginner-Friendly Step-by-Step Instructions for Chee Hou Sauce
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Preparation Phase
- Gather and measure all ingredients before starting
- Place a medium saucepan on your countertop (don’t turn on heat yet)
- Take out all ingredients from your refrigerator and pantry
- Measure each ingredient precisely using measuring spoons and cups
- Place each measured ingredient in separate small bowls or directly on a plate for easy access
- TIP: Having everything ready before cooking starts (mise en place) makes the process much smoother
- Prepare fresh ingredients
- For garlic: Peel 2 cloves of garlic
- Place garlic on cutting board and mince finely with a sharp knife (pieces should be very small, about 1mm)
- BEGINNER TIP: If mincing is challenging, use a garlic press or buy pre-minced garlic
- For ginger: Peel a 1-inch piece of fresh ginger using the edge of a spoon (safer than a knife)
- Grate the peeled ginger using the finest side of a box grater until you have 1 tablespoon
- BEGINNER TIP: If you don’t have a grater, finely mince the ginger with a knife
- Prepare cornstarch slurry (optional – have ready if needed)
- Add 1 teaspoon cornstarch to a small bowl
- Add 1 tablespoon cold water (must be cold water)
- Mix immediately with a small spoon until completely dissolved with no lumps
- Set aside – you may not need this, but having it ready is helpful
- Prepare your workspace
- Clear sufficient counter space around your stove
- Have a heat-resistant surface nearby to place the hot saucepan when finished
- Keep storage container clean and dry nearby
- Have a kitchen timer or phone timer ready to track cooking time
- Place a clean, dry wooden spoon next to the stove
Cooking Phase for Chee Hou Sauce
- Combine base ingredients in saucepan
- Place your saucepan on the counter (heat still off)
- Measure and add ½ cup hoisin sauce to the pan
- Measure and add ¼ cup oyster sauce
- Measure and add 3 tablespoons soy sauce
- Using your wooden spoon, stir these three ingredients together for 30 seconds until completely blended
- BEGINNER TIP: Scrape the measuring cups/spoons with a silicone spatula to get all the sauce
- Add aromatics and spices to your Chee Hou Sauce base
- Add your minced garlic to the sauce mixture
- Add your grated ginger to the sauce mixture
- Carefully measure 1 teaspoon Chinese five-spice powder and add to mixture
- Stir all ingredients together for about 30-45 seconds until well combined
- BEGINNER TIP: Five-spice powder is potent – level off the measuring spoon for accuracy
- Add sweeteners and liquids to the sauce
- Measure and add 2 tablespoons brown sugar
- Measure and add 1 tablespoon rice vinegar
- Measure and add ¼ cup water
- Stir thoroughly for 1 minute to begin dissolving the sugar
- NOTE: The mixture will look slightly thin at this stage – that’s normal and expected
- Begin cooking the Chee Hou Sauce
- Now place the saucepan on the stove
- Turn heat to medium-low (position 3-4 on most stovetops)
- Wait 2 minutes for the sauce to gradually warm up
- Watch for gentle bubbling around the edges – these are small bubbles forming at the perimeter
- CAUTION: Keep your face away from the steam as the aromatics can be strong
- BEGINNER TIP: If bubbling starts too quickly, reduce heat slightly
- Simmer and reduce your Chee Hou Sauce
- Once gentle bubbling begins, start a timer for 7 minutes
- Stir the sauce every 60 seconds to prevent sticking
- You’ll notice the sauce gradually darkening in color
- Watch the consistency change and thicken slightly
- After 5 minutes, test thickness by dipping your wooden spoon in the sauce
- The sauce should coat the back of the spoon and when you run your finger through it, it should leave a clear line
- BEGINNER WARNING: Do not let the sauce come to a rapid boil – keep it at a gentle simmer
- Adjust the thickness of your Chee Hou Sauce
- After 7 minutes of simmering, check your sauce consistency
- If too thin: Add the prepared cornstarch slurry while sauce is still simmering
- Pour slurry in slowly while stirring constantly
- Continue cooking for exactly 1 more minute – sauce will thicken noticeably
- If too thick: Add 1 tablespoon water at a time, stirring well after each addition
- BEGINNER TIP: Remember that the sauce will thicken more as it cools, so it’s better to err on the slightly thinner side
- Finish with sesame oil
- After achieving desired thickness, turn off heat completely
- Remove saucepan from the hot burner
- Measure and add 2 teaspoons sesame oil
- Stir well to incorporate
- IMPORTANT: Adding sesame oil off-heat preserves its delicate flavor
- BEGINNER TIP: Sesame oil is very aromatic – a little goes a long way
Cooling and Storage of Your Chee Hou Sauce
- Cool the Chee Hou Sauce properly
- Let sauce remain in the pan for 10 minutes to begin cooling
- Stir occasionally during cooling to release steam
- After 10 minutes, carefully transfer sauce to a clean glass jar
- Use a silicone spatula to get every last drop from the pan
- Leave the lid off the jar until the sauce has completely cooled to room temperature (about 30-45 minutes)
- BEGINNER WARNING: Never put hot sauce directly into the refrigerator as it raises the temperature inside, potentially spoiling other foods
- Store your homemade Chee Hou Sauce correctly
- Once completely cooled to room temperature, seal the jar tightly
- Label the jar with “Chee Hou Sauce” and the date made
- Refrigerate for up to 3 weeks
- For longer storage, transfer to clean ice cube trays
- Freeze until solid, then pop cubes into a freezer bag
- Label bag with “Chee Hou Sauce” and date
- Frozen sauce cubes remain good for 3 months
- BEGINNER TIP: Each standard ice cube is about 2 tablespoons – perfect for individual portions
Troubleshooting Your Chee Hou Sauce
Sauce Too Thin
- Continue simmering 2-3 minutes longer, stirring constantly
- Add cornstarch slurry ½ teaspoon at a time, waiting 30 seconds between additions
- Remember sauce thickens as it cools, so slight thinness when hot is normal
Sauce Too Thick
- If still on heat: Add water 1 tablespoon at a time, stirring well after each addition
- If already cooling: Warm slightly and add 1-2 tablespoons warm water
Sauce Too Salty
- Add ½ teaspoon brown sugar and 1 tablespoon water
- For severe cases, make a small batch without soy sauce and combine them
Sauce Burned or Scorched
- Do NOT scrape the bottom of the pan
- Carefully pour unburned portion into a new clean pan
- Add 2-3 tablespoons water and a pinch of fresh ginger to refresh flavor
- BEGINNER TIP: Prevention is key – use medium-low heat and stir frequently
Variations & Substitutions for Chee Hou Sauce
Spicy Chee Hou Sauce
Add 1-2 teaspoons of chili oil or 1 teaspoon of chili flakes during step 6 for heat that builds as the sauce cooks.
Vegetarian Chee Hou Sauce
Replace oyster sauce with mushroom-based vegetarian “oyster” sauce or mix 2 tablespoons miso paste with 1 teaspoon sugar for a similar umami effect.
Low-Sugar Chee Hou Sauce
Substitute brown sugar with 1 tablespoon monk fruit sweetener or erythritol to maintain sweetness without the calories.
Extra Authentic Chee Hou Sauce
Add 1 tablespoon fermented bean paste (doubanjiang) during step 5 for a deeper, more traditional flavor profile.
For those who enjoy spicy food, try adding a small amount of Indian hot sauce to your Chee Hou Sauce for a fusion twist that works surprisingly well with the fermented bean base.
Storage & Reheating Guidelines for Chee Hou Sauce
Refrigerator Storage
- Store in airtight glass container with tight-fitting lid
- Keeps fresh for up to 3 weeks in the coldest part of your refrigerator
- Stir well before using if any separation occurs
- BEGINNER TIP: Never use a wet spoon in your sauce jar – this introduces bacteria
Freezer Storage
- Freeze in standard ice cube trays, filling each compartment ¾ full
- Once frozen solid (about 4 hours), transfer cubes to freezer-safe zip-top bag
- Remove as much air as possible from bag before sealing
- Label with “Chee Hou Sauce” and date (stays good for 3 months)
- Thaw single cubes as needed for individual portions
Reheating Instructions
- Small amount: Add frozen or refrigerated sauce directly to hot stir-fry
- Larger amount: Gently warm in microwave at 50% power in 15-second intervals, stirring between each interval
- Stovetop reheating: Place in small pan, add 1 teaspoon water, heat on low while stirring constantly
- BEGINNER WARNING: Never microwave sauce at full power – it may splatter or overheat
Safety Notes & Pro Tips for Chee Hou Sauce
Safety First
- Never leave simmering sauce unattended
- Keep children at safe distance during cooking process
- Allow sauce to cool completely before handling storage containers
- Always check for spoilage before using stored sauce (look for unusual color, smell, or mold)
- If sauce develops off odor or appearance, discard immediately
Pro Tips for Perfect Chee Hou Sauce
- Texture secret: For ultra-smooth sauce, strain through fine mesh sieve after cooking while still hot
- Flavor boost: Toast five-spice powder in dry pan for 30 seconds before adding to intensify aroma
- Color enhancement: Add ¼ teaspoon paprika for richer red-brown color
- Consistency trick: Sauce will thicken as it cools, so stop cooking when slightly thinner than your desired final consistency
- Pairing suggestion: Chee Hou Sauce works beautifully with chicken, beef, pork, and hearty vegetables like eggplant or mushrooms
For a fantastic dish that showcases this sauce perfectly, try using your homemade Chee Hou Sauce in a Nanban sauce inspired stir-fry, combining Japanese and Chinese flavors for an excellent fusion meal.
Perfect Pairings for Your Chee Hou Sauce
- Proteins: Beef brisket, pork ribs, chicken thighs, firm tofu
- Vegetables: Bok choy, broccoli, carrots, mushrooms
- Starches: Jasmine rice, udon noodles, steamed buns
- Garnishes: Green onions, toasted sesame seeds, cilantro
Your homemade Chee Hou Sauce will transform ordinary ingredients into restaurant-quality dishes with minimal effort. The deep umami flavor and aromatic spices create a perfect balance that elevates any stir-fry or braised dish to new heights. Make a batch this weekend and discover why this sauce has been a Chinese kitchen secret for generations!
