Like ketchup in an American barbecue sauce, the Chinese condiment, hoisin, provides a satisfying contrast of sweet, salty and aromatic flavors. More Terrific Condiments
Heat the vegetable oil in a small saucepan and cook the garlic over moderately low heat until fragrant, about 2 minutes. Add the hoisin sauce, soy sauce, sake, ketchup and rice vinegar and simmer over moderately low heat, stirring, until thickened, about 3 minutes. Remove from the heat and stir in the sesame oil. Let cool and serve.
The hoisin barbecue sauce can be refrigerated for 2 days.
Grilled Szechwan Chicken with Hoisin Barbecue Sauce