Full Recipes
1. Sweet Chili Sauce
Ingredients:
1/3 cup rice vinegar
1/3 cup water
1/3 cup + 2 tbsp sugar
1 tablespoon rice wine
2 tsp dried chili flakes
1 1/2 tsp minced garlic
1 tsp finely minced ginger
1 tsp soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.
2. Chili Garlic Oil
Ingredients:
1 cup neutral oil (vegetable, canola, or peanut oil)
¼ cup dried chili flakes (adjust for spice level)
6 cloves garlic, finely minced or sliced
1 small shallot, finely chopped
1 tbsp soy sauce
½ tsp salt
1 tsp sugar
½ tsp smoked paprika
1 tbsp sesame seeds
1 small cinnamon stick
Instructions:
Heat the Oil: In a saucepan, heat the oil over low to medium heat until warm but not smoking.
Infuse Aromatics: Add garlic, shallots, cinnamon stick. Cook gently until the garlic turns golden brown (about 3-5 minutes). Stir constantly to prevent burning.
Add Chili Flakes & Spices: Turn off the heat and immediately stir in the chili flakes, salt, sugar, paprika, and sesame seeds. Let it sizzle and infuse.
Add Soy Sauce (Optional): Let it cool for a minute, then stir in soy sauce if using.
Cool & Store: Allow the chili oil to cool completely before transferring to a clean jar. Store in the fridge for up to a month.
Perfect for dumplings, noodles, fried rice, or as a dipping sauce!
3. Honey Garlic Glaze Recipe
Ingredients:
½ cup honey
¼ cup soy sauce (low sodium preferred)
4 cloves garlic, minced
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (to mix with cornstarch)
1 teaspoon grated fresh ginger (optional, for added depth)
Instructions:
Mix: In a small saucepan, combine honey, soy sauce, garlic, vinegar, and ginger (if using).
Simmer: Bring to a gentle simmer over medium heat. Let cook for 4–5 minutes, stirring occasionally.
Thicken (optional): If you prefer a thicker glaze, mix cornstarch with water to make a slurry and stir it into the saucepan. Cook 1–2 more minutes until it thickens.
Cool slightly and brush over meat or vegetables near the end of cooking, or serve as a drizzle.
4. Sweet and Sour Sauce
Ingredients:
½ cup pineapple juice (or water)
¼ cup rice vinegar (or white vinegar)
¼ cup ketchup
⅓ cup brown sugar (or white sugar)
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons water (for slurry)
Instructions:
Combine liquids: In a small saucepan over medium heat, whisk together pineapple juice, vinegar, ketchup, sugar, and soy sauce.
Make slurry: In a small bowl, mix cornstarch with 2 tablespoons water until smooth.
Thicken: Once the sauce comes to a gentle boil, stir in the cornstarch slurry. Keep stirring until the sauce thickens and turns glossy (about 1–2 minutes).
Use or store: Remove from heat. Use immediately for dipping or stir-fry, or let it cool and store in a sealed jar in the fridge for up to a week.
This goes perfectly with fried chicken, pork, shrimp, or as a dip for spring rolls and wontons.
5. Sweet and Spicy Orange Sauce
Ingredients:
½ cup fresh orange juice (or no-pulp bottled)
1 tablespoon orange zest
2 tablespoons soy sauce
¼ cup honey or sugar (adjust to taste)
2 tablespoons rice vinegar (or white vinegar)
1–2 teaspoons chili flakes or 1–2 teaspoons sriracha (adjust for desired heat)
2 garlic cloves, minced
1 teaspoon fresh ginger, minced or grated
1 tablespoon cornstarch
2 tablespoons water (for slurry)
Instructions:
Sauté aromatics: In a small saucepan over medium heat, add a splash of oil (optional), then sauté minced garlic and ginger for about 30 seconds until fragrant.
Add sauce base: Pour in orange juice, zest, soy sauce, honey, vinegar, and chili flakes or sriracha. Stir well.
Simmer: Bring to a gentle boil, stirring occasionally to dissolve the honey or sugar.
Thicken: Mix cornstarch with 2 tablespoons water to make a slurry. Stir the slurry into the sauce while whisking constantly.
Finish: Let it cook for 1–2 more minutes until it thickens and turns glossy.
Serve: Remove from heat. Use immediately or cool and store in a jar in the fridge for up to a week.
✨ Tip:
For extra depth, add 1 teaspoon of sesame oil at the end.
Great for coating crispy chicken, shrimp, tofu, or drizzling over stir-fry veggies!
6. Mango Sweet Chili Sauce
Ingredients:
1 cup fresh mango, chopped (about 1 medium ripe mango)
¼ cup rice vinegar (or white vinegar)
¼ cup sugar (adjust to taste)
2 tablespoons honey (optional, for extra sweetness)
2–3 garlic cloves, minced
1–2 red chili peppers, finely chopped (or 1–2 teaspoons chili flakes — adjust heat to your liking)
½ teaspoon salt
1 tablespoon cornstarch
2 tablespoons water (for slurry)
Instructions:
Blend: In a blender or food processor, purée the mango until smooth.
Cook: Pour the mango purée into a small saucepan. Add vinegar, sugar, honey (if using), minced garlic, chopped chili peppers (or chili flakes), and salt. Stir well.
Simmer: Bring to a gentle boil over medium heat, stirring occasionally. Let it simmer for 3–5 minutes to blend flavors.
Thicken: In a small bowl, mix cornstarch with 2 tablespoons water to make a slurry. Slowly pour the slurry into the sauce while stirring constantly.
Finish: Keep stirring until the sauce thickens and turns glossy (about 1–2 minutes).
Cool: Remove from heat. Let it cool, then store in a clean jar in the fridge for up to a week.
️ Adjustments:
✅ For extra tang, add a squeeze of lime juice at the end.
✅ For milder heat, use fewer chilies or remove the seeds.
✅ For a smoother sauce, strain it before storing.
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