If you’ve ever had fried chicken or rib tips from a South Side Chicago takeout spot like Harold’s Chicken Shack, Uncle Remus, or Lem’s, you know Chicago mild sauce isn’t just a condiment—it’s a lifestyle.
More than just a mix of ketchup and hot sauce, this deep red, tangy-sweet sauce hits you with a touch of heat, a hit of vinegar, and a bold flavor that makes everything taste better.
While every restaurant has its own secret blend, this homemade Chicago mild sauce recipe comes remarkably close to the real thing. It’s balanced, bold, and comes together in just one saucepan with pantry staples.
Use it on chicken, ribs, fries, burgers—even as a glaze or marinade. It’s versatile, it’s addictive, and once you try it, you’ll want to put it on everything.
Why You’ll Love This Recipe
This sauce isn’t about blowing out your taste buds with heat—it’s all about flavor balance. Sweet, tangy, smoky, and just a hint of spice, it adds depth and shine to fried food like nothing else can.
And best of all? It’s quick and easy. You just simmer everything together until smooth and glossy. No fancy tools, no complicated steps—just 10 ingredients and one pot. Whether you’re from Chicago or not, you’re going to fall hard for this sauce.
What You’ll Need
- 1 cup ketchup
- ¼ cup barbecue sauce (sweet and smoky variety)
- ¼ cup hot sauce (like Louisiana or Crystal)
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, for added kick)
Pro Tips
- Use a good-quality hot sauce with vinegar as a main ingredient—Louisiana-style sauces work best.
- Simmer low and slow—you want the sugars to dissolve and the flavors to meld.
- Adjust the sweetness or heat to your liking by adding more sugar or hot sauce.
- Let it cool slightly before using—the flavors intensify as it rests.
- Make a double batch—it keeps for weeks and you’ll want it on hand.
Tools You’ll Need
- Medium saucepan
- Whisk or silicone spatula
- Measuring cups and spoons
- Glass jar or airtight container for storage
- Funnel (optional for easy transfer)
Substitutions and Variations
- No barbecue sauce? Add 1 tablespoon molasses + 1 tsp liquid smoke.
- Sweeter version: Add an extra tablespoon of brown sugar or a drizzle of honey.
- Spicier twist: Use a hotter hot sauce or increase cayenne to ½ tsp.
- Make it vegan: Be sure your Worcestershire sauce is vegan or swap for soy sauce and a pinch of smoked paprika.
- Lower sugar: Reduce brown sugar by half and use unsweetened ketchup.
Make Ahead Tips
- Make it up to 2 weeks in advance and store in a sealed jar in the fridge.
- Flavor improves after 24 hours—make it the day before for peak taste.
- Freeze in small portions (ice cube trays work great!) and thaw as needed for quick dipping or glazing.
How to Make Chicago Mild Sauce
Step 1: Combine Ingredients in a Saucepan
In a medium saucepan over medium heat, combine ketchup, barbecue sauce, hot sauce, vinegar, brown sugar, Worcestershire, paprika, garlic powder, onion powder, and cayenne (if using).
Step 2: Whisk and Simmer
Whisk until smooth and bring to a low simmer. Reduce heat to low and cook for 10–15 minutes, stirring occasionally, until slightly thickened.
Step 3: Cool and Store
Remove from heat and let cool for 10 minutes. Pour into a jar or squeeze bottle. Store in the fridge.
Step 4: Serve and Enjoy
Drizzle over fried chicken, ribs, fries, or burgers. Dip, glaze, or use as a marinade.
Leftovers and Storage
- Fridge: Store in a sealed jar for up to 2 weeks.
- Freezer: Freeze in small containers or ice cube trays for up to 2 months.
- Reheat gently: Warm in a saucepan or microwave before using as a glaze.
Recipe FAQs
1. Is this the exact recipe from Harold’s or Uncle Remus?
No—those are top-secret blends. But this copycat version gets very close in taste and texture.
2. Can I make this sauce without hot sauce?
Yes, though it won’t have the same signature flavor. You can reduce the hot sauce or use a milder brand if preferred.
3. What’s the difference between this and regular BBQ sauce?
Mild sauce is thinner, tangier, and sweeter—with more vinegar kick and less smokiness.
4. Can I use this as a wing sauce?
Absolutely! It’s perfect tossed with fried or baked wings straight out of the oven.
Sweet Heat, South Side Style
This homemade Chicago mild sauce is everything you love about your favorite takeout joints—tangy, sweet, a little spicy, and ridiculously good on everything. Whether you’re re-creating a Harold’s-style chicken dinner at home or just need a new favorite dip, this recipe delivers the flavor in a big way.
Give it a try and tell me how you used it—ribs? Wings? A burger drizzle? Let’s talk sauce in the comments!