Asian Chili Garlic Sauce Recipes

HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)

Steps:

• Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
• Turn the blender to high and liquify the remaining contents of the blender.
• Strain the liquified mixture so that you are left with just the juices.
• Add the strained juice and reserved chunky bits to a pot.
• Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
• Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
• After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
• To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.

CHINESE-STYLE HONEY GARLIC CHILI SAUCE

Steps:

• In a small bowl, stir together the honey, soy sauce, rice vinegar, 1/4 cup water, and cornstarch.
• Put the oil in a medium saucepan over medium heat. Let it warm up for about 30 seconds, then add the garlic and cook until fragrant and just starting to color, 15-30 seconds.
• Add the red pepper flakes and cook until fragrant and the garlic is lightly browned, 15-30 seconds more.
• Quickly re-stir the honey mixture and pour it into the saucepan. Bring to a simmer, stirring frequently, reduce the heat to low, and simmer for about 5 minutes. Add more water if needed to achieve desired consistency.

CHILI GARLIC SAUCE

Steps:

• Combine all ingredients in a glass jar and shake/stir until fully combined.
• Serve immediately or store in a glass jar for later.

ASIAN CHILI-GARLIC SAUCE

Steps:

• In a large bowl, combine all ingredients except the sesame oil; stir to mix thoroughly.
• Using a wire whisk, slowly drizzle in sesame oil while whisking sauce to combine Sauce can be stored in the refrigerator for up to 2 weeks.
• Serve at room temperature.
• Whisk again before serving to combine ingredients.

CHINESE GARLIC SAUCE

Steps:

• Heat the vegetable oil in a medium saucepan over high heat. Add the garlic, ginger, and chilis. Cook, stirring constantly until fragrant, about 15 seconds.
• Stir in the soy sauce, chicken broth, vinegar, brown sugar, sesame oil, red pepper flakes. Bring to a boil then reduce heat to medium and cook for 1 minute.
• Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens.
• Allow the sauce to cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by warming it over low heat.

SPICY SWEET CHILLI SAUCE

Steps:

• Add the vinegar, water, sugar, garlic cloves, soy sauce, and cayenne pepper (if using) in to a non-stick pan. If you're using dried chili instead of sambal oelek, add it to the pan at the same time.
• Heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Let it simmer for about 2 minutes.
• Add the sambal oelek and mix through. Let it cook for a few minutes until it's slightly thickened (2- 5 minutes)
• Mix the cornstarch and water into a smooth slurry and add this to the sauce as well.
• While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 2 - 5 minutes or until it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out. If you're using Clear Jel, the sauce will thicken mostly only as it cools down.
• Pour into glass jars with air-tight lids (OR heated and sterilized jars to store for longer).
• Cool to room temperature and store in the fridge.