This Chinese white sauce recipe is a game-changer for all your Asian dishes. It's incredibly easy to make, yet it adds a depth of flavor that will make your meals feel like they came straight from a high-end restaurant.
If you're looking for a simple yet flavorful sauce to add to your stir-fry dishes, this Chinese white sauce recipe is for you! This sauce, made from chicken powder, garlic, ginger, and scallions (green onions), is thickened with cornstarch, giving your dishes a light, clear, and delicious coating that will leave your family asking for seconds.
If you're a fan of Chinese cuisine, you'll love this simple Chinese white sauce recipe. It's similar to the popular Chinese brown sauce, but with a lighter, more delicate flavor. If you enjoy this, you might also want to try my Shrimp and Broccoli stir fry recipe, which uses this white sauce as a key ingredient.
What is Chinese White Stir Fry Sauce?
Chinese white stir fry sauce is a light and clear sauce made with chicken powder (or chicken stock) and thickened with a starch slurry. It's incredibly versatile and can be used as is or in any of your favorite stir fries.
The taste is absolutely delicious. It's salty with hints of ginger, garlic, and sesame oil. The MSG in the chicken powder is what elevates the flavor for this recipe.
It's commonly used in moo goo gai pan and any other stir fries made with shrimp and chicken that require a mild yet flavorful stir fry sauce.
Chinese White Sauce vs Brown Sauce
Chinese white sauce and brown sauce are two incredibly versatile and popular stir fry sauces that are widely used in Chinese cooking.
As the name implies, white sauce as a light-colored appearance whereas the brown sauce is darker. The latter gets its darker color from ingredients such as soy sauce and oyster sauce that add an deep, umami flavor and sets it apart from the white sauce.
White sauce is used for lighter dishes that contain seafood, vegetables, or chicken, while brown sauce is more meat dishes like beef, lamb, or even duck.
Why You’ll Love This Recipe
- Quick and Easy: This Chinese white sauce recipe is a cinch to make. With a few simple steps, you'll have a delicious sauce ready in no time.
- Simple, Yet Full of Flavor: The combination of chicken powder, ginger, garlic, green onions, and toasted sesame oil creates a sauce that's incredibly flavorful and delicious. It's simple, authentic and full of umami.
- Versatile: This sauce can be used as is to drizzle on white steamed rice or you can use it in your favorite stir fries to add a delicious flavor and shiny coating on top. It goes especially well with quick boiled bok choy, stir-fried seafood, or shrimp.
Chinese White Sauce Ingredients
- Chicken Powder: I highly recommend using chicken powder for this recipe, and not chicken bouillon cubes because it has a lot more flavor. Make sure the ingredients lists 'chicken' in it. I personally use Knorr (not sponsored) at home.
- Ginger/Garlic/Green Onion (Scallion) - I like to use this trio of aromatics to give this Chinese white stir fry sauce extra flavor. I keep them whole so they are easier to remove once the sauce is done, because I like my sauce silky without any garlic bits.
- Chicken Stock/Water: I like to use water because I don't always have chicken broth on hand. If you use chicken stock make sure there is no salt in it because the chicken powder combined with the cooking wine will have enough salt and the additional salt may make the sauce too salty.
- Sesame Oil: This adds a light sesame flavor at the end. Mix it in after you turn off the heat to get the best flavor.
- Salt: To keep this sauce clear and light colored, I use salt to make it salty instead of soy sauce.
- Rice Cooking Wine (Mijiu) (Optional): This adds a unique depth and aroma to the dish, a secret weapon in many Chinese takeout recipes. I use rice instead of Shaoxing because it is lighter in color, you can also use Shaoxing as well, but it might give your sauce a slight yellow color.
- Cornstarch: This is our thickener, used to make a clear sauce that coats the veggies beautifully.
How to Make Chinese White Sauce
Making this incredible Chinese white sauce recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparing the Ingredients
Crush the Garlic: Begin by peeling 1 clove of garlic. Use the side of your knife to press on it until it is crushed but still intact. We want all our aromatics intact so they can be easily removed later. Set it aside for later.
Prepare the Green Onion: Next, wash 1 stalk of green onion and tie it in a knot, or fold it in half to fit into a pot. Set it aside for later.
Slice the Ginger: Cut 1 slice of ginger and set it aside for later.
Mix the Cornstarch Slurry: In a small bowl, combine 2 tablespoon cornstarch with 1 tablespoon cold water. Set it aside for later.
Infusing the Chinese White Sauce with Aromatics
Prepare the Sauce: In a small pot, add 1½ cups water, and mix in 5 teaspoon of chicken powder, ½ teaspoon salt, 1 teaspoon sugar, and 1 tablespoon Chinese rice cooking wine.
Add the Aromatics: Add in the prepared green onion, garlic clove, and slice of ginger.
Simmer the Sauce: Set the pot over the stove on medium heat until the sauce starts to simmer, then adjust it to low heat and set a timer for 10-15 minutes with the lid on. We don't want any sauce to evaporate.
Tweak the Flavor: After 10-15 minutes, do a quick flavor test. If you want it more salty, add an additional ¼ teaspoon chicken powder.
Thickening the Sauce
Heat the Sauce: Turn the stove back up to medium heat until the sauce simmers and bubbles again.
Add the Cornstarch Slurry: Mix the cornstarch slurry (the starch settles to the bottom), and slowly pour the cornstarch slurry into the sauce, while quickly stirring for 1 minute or until the sauce thickens.
Remove the Aromatics: Turn off the heat, and remove the aromatics and discard them.
Add sesame oil: Add in ¼ teaspoon toasted sesame oil and stir until it is mixed into the sauce.
Enjoy: Your Chinese white sauce is ready! Drizzle it over seafood, chicken, or white rice and enjoy the rich flavors of this easy stir fry recipe.
Joyce's Tips For Making the Best Chinese White Sauce
- Keep Aromatics Whole: I personally like my stir fry sauces smooth and silky so I keep my aromatics whole and simmer the flavors out before thickening it with the cornstarch slurry, that way I can easily fish them out right. If you like your aromatics in your sauce, you can finely mince or grate your ginger, garlic and green onions.
- Chicken Powder vs Chicken Bouillon Cubes: Not all chicken powder are created equal and the flavor will vary depending on the brands as well. I personally find bouillon cubes not as flavorful as chicken powder and you always want to make sure it has 'chicken' in the ingredient list (sometimes it will say chicken fat, or chicken meat). I use Knorr or Lee Kum Kee brand at home (not sponsored). Just make sure you see the word chicken in the ingredient list. That being said, if you can't find it you can still use the bouillon cubes.
- Always Add in your Sesame Oil Last: Add in the sesame oil after the heat has been turned off. This helps retain the sesame oil flavor better because the intense heat doesn't break down the oils.
- Adjust Cornstarch for Desired Thickness: If you prefer a thicker Chinese white sauce, add an additional 1 teaspoon of cornstarch to the 2 tablespoons. Remember, cornstarch loses its thickening power over time, so leftover sauce may need to be re-thickened.
- Don't worry if you see the sauce congeal into a jelly once it has cooled. That is normal. Once you add it to a hot pan, it will melt and become a sauce again.
Serving Suggestions
This Chinese white sauce recipe is incredibly versatile and can be used to enhance the flavor of a variety of dishes. Here are a few suggestions:
- For a classic Chinese takeout experience at home, try using this sauce in a chicken stir fry. The clear sauce will add a depth of flavor to the veggies and chicken, making it a hit with the whole family.
- If you're a fan of seafood, drizzle this sauce over a dish of shrimp and broccoli. The delicate flavorings of the sauce will compliment the seafood and vegetables perfectly, giving you a restaurant-quality dish in the comfort of your own kitchen.
- For a vegetarian option, use this sauce in a mushroom stir fry. The sauce will bring out the earthy flavors of the mushrooms and add a delicious twist to your veggies. You can even use it for the classic moo goo gai pan.
- Use this sauce to elevate a simple dish of chicken and mushrooms. The chicken broth in the sauce will enhance the chicken's flavor, while the Chinese cooking elements will give the dish an authentic Chinese food feel.
- For a simple side, boil some bok choy (or any type of veg) and toss it in this white sauce to give it a umami boost with a lot of flavor!
Recipe Variation Ideas
For our white stir fry sauce recipe, there are several ways you can tweak the flavorings to suit your personal preferences. Here are a few ideas:
- Spicy: If you're a fan of a little heat in your dishes, this variation is for you. Simply add a teaspoon of chili flakes or a dash of hot sauce into the sauce mixture for an extra twist. This will give your Chinese food a spicy twist.
- Chili Oil: For those who love the unique flavor of chili oil, this variation is a must-try. Drizzle a teaspoon of chili oil into the sauce after removing it from the heat. The chili oil will add a smoky, spicy flavor to the sauce, making it perfect for those who enjoy a bit of heat in their Chinese takeout.
- Vegetarian/Vegan: If you're following a vegetarian or vegan diet, you can easily modify this recipe. Replace the chicken broth with vegetable stock, and use vegetable bouillon instead of chicken powder. This will give you a delicious, animal product-free version of the sauce that still packs a lot of flavor.
Storing and Reheating
- Refrigerating: After enjoying this delicious Chinese food, you can store any leftovers in the refrigerator. Simply place the dish in an airtight container and it will keep for up to 3 days.
- Reheating: When you're ready to enjoy your leftovers, reheat the dish over medium heat on the stovetop. Please note that the cornstarch in the clear sauce may lose its thickening power over time, so you might need to re-thicken the sauce again.
- Freezing: If you're making a larger batch of this easy stir fry recipe, you can freeze the unthicken sauce. Store it in an airtight container and it can be kept frozen for up to 3 months. Remember to thaw it in the refrigerator and thicken the sauce when you're ready to use it.
- Thawing: To thaw the frozen sauce, simply transfer it from the freezer to the refrigerator. Allow it to thaw overnight before reheating and thickening for your next delicious Chinese takeout-style meal at home.
Frequently Asked Questions
The Chinese white sauce is thickened using a cornstarch slurry. This is a mixture of cornstarch and cold water, which is slowly added to the simmer sauce while stirring quickly. The heat activates the cornstarch, causing the sauce to thicken. That being said, you can also use potato starch as well, it will turn out less thick but a lot more silky.
The flavor of the Chinese white sauce comes from a combination of chicken powder, sugar, Chinese rice cooking wine, and aromatics like ginger, garlic, and green onion. The toasted sesame oil added at the end also enhances the flavor.
Yes, you can substitute the chicken powder and water with chicken broth. This will still give your sauce a rich, savory flavor. Just make sure that the broth is low sodium or no sodium to control the saltiness of the sauce. Since chicken powder has a lot of salt and msg, you will also need to adjust the flavor by adding more salt.
The Chinese white sauce is versatile and can be served with a variety of dishes. It pairs well with seafood, chicken, and white rice. You can also use it as a base for stir fry recipes or drizzle it over steamed vegetables for added flavor.
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Recipe Card
Chinese White Sauce
Joyce's Recipe Notes
- Keep Aromatics Whole: I personally like my stir fry sauces smooth and silky so I keep my aromatics whole and simmer the flavors out before thickening it with the cornstarch slurry, that way I can easily fish them out right. If you like your aromatics in your sauce, you can finely mince or grate your ginger, garlic and green onions.
- Chicken Powder vs Chicken Bouillon Cubes: Not all chicken powder are created equal and the flavor will vary depending on the brands as well. I personally find bouillon cubes not as flavorful as chicken powder and you always want to make sure it has 'chicken' in the ingredient list (sometimes it will say chicken fat, or chicken meat). I use Knorr or Lee Kum Kee brand at home (not sponsored). Just make sure you see the word chicken in the ingredient list. That being said, if you can't find it you can still use the bouillon cubes.
- Always Add in your Sesame Oil Last: Add in the sesame oil after the heat has been turned off. This helps retain the sesame oil flavor better because the intense heat doesn't break down the oils.
- Adjust Cornstarch for Desired Thickness: If you prefer a thicker Chinese white sauce, add an additional 1 teaspoon of cornstarch to the 2 tablespoons. Remember, cornstarch loses its thickening power over time, so leftover sauce may need to be re-thickened.
- How Much To Use: To use this in stir-fries, I use about ½ cup of sauce. This recipe makes about 1 cup of sauce, which is enough for 2 stir-fries.
- Don't worry if you see the sauce congeal into a jelly once it has cooled. That is normal. Once you add it to a hot pan, it will melt and become a sauce again. That being said, the longer you keep it, the less thickening power it will have as well. If you find the sauce runnier than when you first made it, use a bit of cornstarch slurry to thicken it again.
Ingredients
- 5 teaspoons chicken powder
- 1½ cups water (or no sodium chicken broth)
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon Chinese rice cooking wine (or Shaoxing cooking wine)
- 1 slice ginger
- 1 clove garlic
- 1 stalk green onion (tied in a knot or folded in half to fit inside the pot)
- 1½ teaspoon toasted sesame oil (add at the end when heat is off)
Cornstarch Slurry (Thickener)
- 2 tablespoon cornstarch (add an additional 1 teaspoon if you like thick sauces)
- 1 tablespoon cold water
Instructions
Preparation
- Peel 1 clove garlic, and use the side of your knife and press on it until it is crushed but still intact. We want all our aromatics intact so they can be easily removed later. Set it aside for later.
- Wash 1 stalk green onion green onion and tie it in a knot (or fold it in half to fit into a pot. Set it aside for later.
- Cut 1 slice ginger and set it aside later.
- In a small bowl, mix together 2 tablespoon cornstarch, with 1 tablespoon cold water and set it aside for later. (If you like thicker sauces, add an additional 1 teaspoon of cornstarch to the slurry mix)
Infusing the Chinese White Sauce with Aromatics
- In a small pot, add 1½ cups water, and mix in 5 teaspoons chicken powder, 1 teaspoon sugar, and 1 tablespoon Chinese rice cooking wine.
- Add in the green onion, garlic clove and slice of ginger.
- Set the pot over the stove on medium heat until the sauce starts to simmer, then adjust it to low heat, and set a timer for 10-15 minutes, and simmer it with the lid on. We don't want any sauce to evaporate.
- After 10-15 minutes, do a taste test. If you want it more salty, add an additional ¼ teaspoon of chicken powder.
Thicken the Sauce
- Turn the stove back up to medium heat until the sauce simmers and bubbles again.
- Mix the cornstarch slurry in the bowl (the starch settles to the bottom), and slowly pour the cornstarch slurry into the sauce, while quickly stirring for 1 minute or until the sauce thickens.
- You'll know the sauce is done once it starts to bubble and thicken into a clear sauce.
- Turn off the heat, and remove the aromatics and discard them.
- Add in 1½ teaspoon toasted sesame oil and stir until it is mixed into the sauce.
- Enjoy the sauce by drizzling over seafood, chicken, or white rice!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Gwen Oelschlagel says
Made this tonight with a tiny substitute. No green onions so used a piece of brown. I tasted as I went and didn't feel like I needed the salt. So delicious, would 100% make again. Thankyou
Joyce Lee says
Hi Gwen!
I'm so happy this turned out for you! I'm very happy to be able to share this with you! 🙂
John B says
Perfect version of a simple flavorful and versatile sauce recipe. Reminds me of childhood Chinese dishes at the local restaurant!
Joyce Lee says
Hi John!
I'm so happy you liked it! I definitely miss that sauce after I moved out of the city, so I just had to try to replicate it at home. I'm so happy this brings back childhood memories for you, as they did for me as well! 🙂
James says
Hi Joyce
The search is over. This is the white sauce recipe I’ve been trying to find for as long as I can recall. It is indeed, as you term it at the outset, a game-changer.
Easy to prep and I really like how nicely the set sauce incorporates into the dish. Most importantly, the taste is bang-on.
I was so confident your recipe was right, I used the sauce for the first time last night for dinner guests, having prepped it a couple of days ago without even testing it, other than a small spoonful of the refrigerated, gelatinous end-product.
Outstanding. Thank you.
Joyce Lee says
Hi James!
I'm so happy your search is over! 😀
Thank you so much for your kind words! I'm incredibly happy you enjoyed this as much as I do! 🙂
Kris says
For someone who doesn’t eat chicken, I had planned to use this recipe to make Shrimp and Broccoli with white sauce, is there a substitute for the chicken powder you could recommend?
I am looking forward to trying this as I miss Chinese Food take out so much, but I became gluten free, and no longer eat chicken, and wanted to put my own spin on this recipe to be gf.
Joyce Lee says
Hi Kris!
You can try using vegetable bouillon in place of the chicken powder. The main ingredient for chicken powder that gives this sauce it's flavour is the msg, and the salt, so as long as the vegetable bouillon has salt and yeast extract (which is also very similar to msg), then it should be good! 🙂
I hope this helps and I hope you enjoy it! and I'm a big fan of putting spins on things so I hope it works and you can enjoy this again! 🙂
Aida Trevera says
I am a little bit confused with the measurements of cornstarch. It says
2 tablespoon cornstarch, with 1 tablespoon cold water and set it aside for later. (If you like thicker sauces, use 2 tablespoons of cornstarch instead.) Is that additional to the first 2. TBS if I want it thicker or the first 2 TBS Is a type O??
Joyce Lee says
Hi Aida!
Oooh! Thank you so much for catching this! It is definitely a typo! I just fixed it! 🙂 Thank you again!
It should say:
In a small bowl, mix together 2 tablespoon cornstarch, with 1 tablespoon cold water and set it aside for later. (If you like thicker sauces, add an additional 1 teaspoon of cornstarch to the slurry mix)
So, use the 2 tablespoons of cornstarch, but add an additional 1 teaspoon of cornstarch to it so it would be 2 tablespoons + 1 teaspoon of cornstarch. Hope this makes sense?
If the sauce is too thick, you can add a touch of water in to thin it out to the consistency you like as well. 🙂