Reverse ENG: McDonald's Szechuan Teriyaki Dipping Sauce Literal Recipe (ao 23JUL17)

10 oz Batch of Literal Szechuan Teriyaki Dipping Sauce ~ equivalent to x10 McNugget packets:

- Brown Sugar 3 Tbsp (in lieu of corn sugar)
- Corn Syrup 2.5 Tbsp
- Distilled Water 2.5 Tbsp
- Tomato Paste 2.5 Tbsp
- Apple Juice 2.5 Tbsp (in lieu of 'natural' flavors)
- Granulated Sugar 1.65 Tbsp (additional to lack of corn sugar)
- Red Wine Vinegar 1.25 Tbsp (in lieu of grape vinegar)
- Distilled Vinegar 1.25 Tbsp
- Soy Sauce 1.25 Tbsp
- Dried Chili Powder 1.25 Tbsp
- Salt  .80 Tbsp
- Corn Starch .80 Tbsp (in lieu of food starch)
- Pepper .4 Tbsp (spices - as for szechuan)
- Ginger .4 Tbsp (spices - as for teriyaki)
- Canola Oil .4 Tbsp (in lieu of soybean oil)
- Liquid Smoke (Hickory) 7 drops
- Gelatin (flavorless) 1/2 tsp (in lieu of xantham gum)
- Garlic Powder 1/2 tsp
- Cream of Tartar 1/2 tsp (in lieu of tartaric acid)
- Onion Powder 1/2 tsp
- Lemon Juice 1/2 tsp

Mix vigorously for 10 minutes, reduce while on medium heat (do not let boil) about 7 minutes.  Remove from heat, allow to cool before serving.  Consistency should be viscous and not too runny.  Will appear and taste as a McDonald's McNugget sauce would.

UPDATE: as said in the video, I would not have used normal ginger had I found an alternate, now looking back, I would go with the same amount with ground ginger (like McCormick).

Full website at http://www.edwardianjackal.com/.