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Chick-fil-a Sweet & Spicy Sriracha Sauce

skullbiker

Extreme Member
Has anyone else had this and like me, wished they could make something very similar for home use. I have never gotten into much sauce making but I really, really like this stuff and would like to make some for my home use. Any of you sauce people out there have any instructions or help on how I could make something reasonably close to the taste of this?
74A02DE4-3E36-4F5B-B0C6-61C2522F036D.jpeg
 
I've had it skullbiker - really its the only sauce at Chick-fil-a that I like.  Making an approximation of it shouldn't be too hard.  Sriracha is fermented, but you can make a cooked sauce that's similar enough.  I'd start with something like:
 
1 lb ripe red jalapenos
4 cloves garlic
1/2 an onion
2 tbsp honey
2 tsp soy sauce
1/2 cup vinegar
 
Throw everything in a food processor or blender and get it all pulverized.  Pour out into a small sauce pan and bring it just to a simmer over medium heat.  When you reach a simmer cover the pan, turn heat to low and cook for another 10-15 minutes.  Turn off the heat and allow to cool.  If you want to get it really smooth you could put it through a food mill or fine mesh strainer at this point.  
 
When cool I would then taste it and start making adjustments.  Probably more honey (or sugar), maybe a bit more salt/soy sauce or maybe a touch more vinegar.  Maybe a bit of hotter pepper powder if you're looking for more kick (can also throw in a couple hotter peppers when starting).  Make your additions small - say a tsp or less at a time - until it reaches the balance and flavor/heat you're looking for. 
 
If you make it post back - I'd love to see how it turns out.  :)   
 
SmokenFire said:
I've had it skullbiker - really its the only sauce at Chick-fil-a that I like.  Making an approximation of it shouldn't be too hard.  Sriracha is fermented, but you can make a cooked sauce that's similar enough.  I'd start with something like:
 
1 lb ripe red jalapenos
4 cloves garlic
1/2 an onion
2 tbsp honey
2 tsp soy sauce
1/2 cup vinegar
 
Throw everything in a food processor or blender and get it all pulverized.  Pour out into a small sauce pan and bring it just to a simmer over medium heat.  When you reach a simmer cover the pan, turn heat to low and cook for another 10-15 minutes.  Turn off the heat and allow to cool.  If you want to get it really smooth you could put it through a food mill or fine mesh strainer at this point.  
 
When cool I would then taste it and start making adjustments.  Probably more honey (or sugar), maybe a bit more salt/soy sauce or maybe a touch more vinegar.  Maybe a bit of hotter pepper powder if you're looking for more kick (can also throw in a couple hotter peppers when starting).  Make your additions small - say a tsp or less at a time - until it reaches the balance and flavor/heat you're looking for. 
 
If you make it post back - I'd love to see how it turns out.  :)   
Thanks for the reply and sample recipe.
Will give this a try, but I am certainly open to the fermenting process. I have all the things needed for fermenting, but there also have never really done it. I would just like to get really close to that original taste.
 
skullbiker said:
Thanks for the reply and sample recipe.
Will give this a try, but I am certainly open to the fermenting process. I have all the things needed for fermenting, but there also have never really done it. I would just like to get really close to that original taste.
 
Here's a link to a fermenting tutorial I did a while ago that might help.  The result of that process is pretty similar to sriracha save that it has a bit more garlic and packs a slightly bigger punch.  If I were trying to recreate the Chick-fil-a sauce with that as a base I'd imagine all you'd need is a sweetener. 
 
SmokenFire said:
 
Here's a link to a fermenting tutorial I did a while ago that might help.  The result of that process is pretty similar to sriracha save that it has a bit more garlic and packs a slightly bigger punch.  If I were trying to recreate the Chick-fil-a sauce with that as a base I'd imagine all you'd need is a sweetener. 
 
Quick question: would it be correct that the sweetener, e.g., brown sugar, honey, etc., goes in the ferment? Any guess as to an approximate ratio?
 
I made some sriracha sauce ages ago, sugar in the ferment (@ 5% chilli weight). It turned out OK, but not great, but I knew less back then...  :rolleyes:  
 
nice.chili said:
 
Quick question: would it be correct that the sweetener, e.g., brown sugar, honey, etc., goes in the ferment? Any guess as to an approximate ratio?
 
I made some sriracha sauce ages ago, sugar in the ferment (@ 5% chilli weight). It turned out OK, but not great, but I knew less back then...  :rolleyes:  
 
I don't use any sweeteners in my ferments, rather I count on the lab eating up the natural sugars present in the ferment ingredients to get going.  Then when the ferment is done I can add sweeteners to taste.  Just personal preference.  
 
This recipe from Serious Eats does indeed use sugar in the fermentation of sriracha though, perhaps that can be of help.   :)
 
skullbiker said:
Has anyone else had this and like me, wished they could make something very similar for home use. I have never gotten into much sauce making but I really, really like this stuff and would like to make some for my home use. Any of you sauce people out there have any instructions or help on how I could make something reasonably close to the taste of this?
attachicon.gif
74A02DE4-3E36-4F5B-B0C6-61C2522F036D.jpeg
 
Hmmmmm....I'll have to scout that one out.  I'm a fan of Popeye's Sweet Heat sauce, which is fairly two-dimensional.
 
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