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Chicken Nug Sauce Trio

Chicken Nug Sauce Trio

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Dale Talde's Chicken Nugs." /> Dale Talde's Chicken Nugs." /> bbq sauce: 3 cups/honey mustard sauce: ¾ cup Servings

The not-new but definitely improved Mickey D's holy trinity is right here. A must-have with Dale Talde's Chicken Nugs.


BBQ Sauce

  • 1 tablespoon vegetable oil
  • ½ cup diced (¼ inch) Spanish onion
  • 2 medium garlic cloves, thinly sliced
  • 1 cup of your favorite BBQ sauce
  • 1 cup distilled white vinegar
  • ½ cup firmly packed dark brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Thai or Vietnamese fish sauce
  • 2 canned chipotle chiles in adobo

Sweet Chile Sauce

  • Any Asian sweet chile sauce, such as the Mae Ploy brand

Recipe Preparation

BBQ Sauce

  • Heat oil in a small saucepan over medium heat until it shimmers. Add onion, garlic, and salt and cook, stirring occasionally, until garlic smells toasty and onion is soft, about 5 minutes. Add remaining ingredients, increase the heat, and bring mixture to a boil. Reduce heat to maintain a gentle simmer for 15 minutes to let the flavors meld. Let it cool to warm, then transfer to a blender and blend until smooth. Let it cool to room temperature before serving.

  • Do Ahead: Sauce keeps in an airtight container in the fridge for up to 2 weeks.

Honey Mustard Sauce

  • Combine honey and mustard and stir well.

Recipe by Published with permission from Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde with JJ Goode (Grand Central Life & Style). Copyright © 2015.,Photos by William Hereford for Reagan ArtsReviews Section

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