Asian Sweet Chili Sauce Recipes

ASIAN SWEET CHILI SAUCE

Steps:

• In a medium-sized saucepan over medium to medium-high heat, stir together 2 cups of the water with the rice vinegar, sugar, salt, minced pepper, and garlic. Stir to dissolve the sugar and salt, and bring mixture to a boil. Boil for 5 minutes.
• While sauce is boiling, use a small whisk or fork to mix the canning starch (I used 1/4 cup + 3 teaspoons of Clear Jel and was happy with the consistency) into the remaining 1/3 cup of water. While stirring the sauce vigorously, pour the starch/water mixture into the pan. Keep stirring and bring the mixture back to a boil. Lower the heat and simmer for 1 minute.
• Use a ladle to scoop the sauce into half-pint (8-oz.) jars (I prefer the wide-mouth jars), leaving 1/4" headspace. Use a chopstick to remove air bubbles and then adjust the level with additional sauce if needed. Moisten a paper towel with vinegar and wipe rims of jars clean. Place lids on jars and fasten appropriately, whether it's turning a ring to fingertip tightness or fixing clamps in place.
• Use canning tongs to transfer jars to a canner or large stock pot full of boiling water, with water covering jars by 2". Put lid on canner and return water to a boil and process for 10 minutes. Carefully transfer hot jars to a towel-lined counter before removing any rings, wiping the jars clean, and labeling.
• Store jars in a cool, dark place for up to 1 year. Once opened, the sauce will be good for up to 3 weeks when stored in the refrigerator.

ASIAN SWEET CHILI SAUCE RECIPE

Steps:

• In a food processor, add in the chili peppers, onion and garlic. Process until desired consistency. I like mine a rough mince.
• In a wok, large pot or large sauté pan, heat the cooking oil until shimmering on medium high heat. Add in the pepper/onion/garlic mixture and cook until fragrant, about 1 minute. Add in the remaining ingredients, mix well and bring to a simmer. Turn heat to low and cook for 20 minutes, stirring occasionally. Quickly taste and decide if you would like to add more spicy-hot chili pepper.
• Taste and adjust seasonings. If you feel like it needs more saltiness and savoriness, add 1 tablespoon of fish sauce. Need it sweeter - 1 tablespoon brown sugar. If the sauce is lacking that tang, or high flavor note - 1 tablespoon vinegar.

ASIAN SWEET CHILE SAUCE RECIPE

Steps:

• Combine 1/2 cup water, the rice vinegar, sugar, garlic and chile flakes in a small sauce pan. Heat over medium heat, stirring to dissolve the sugar.
• Bring to a simmer and simmer for 5 minutes, stirring occasionally.
• In a cup or small bowl, make a slurry of the cornstarch and 1/8 cup water.
• After simmering the sauce for 5 minutes, slowly pour in the cornstarch slurry. Bring the sauce to a boil and boil gently for 1 minute, stirring constantly. If the sauce isn't as thick as you want, boil for another minute.

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

SWEET & SPICY ASIAN DIPPING SAUCE

Steps:

• Wisk together ingredients in a bowl, making sure sugar is completely disolved.

ASIAN SAUCES

Steps:

• 1. Asian Sauces Orange Sauce for Stir Fry 1 1/2 tablespoons soy sauce 1 1/2 tablespoons water 5 tablespoons sugar 5 tablespoons white vinegar 1 orange, zest of General Tao's Sauce 1/4 cup cornstarch 3 tablespoons water 1/8 teaspoon garlic powder 1/4 teaspoon ginger 1/2 cup chicken stock 1/2 cup sugar 1/4 cup good-quality soy sauce 3 tablespoons white vinegar 4 red chilies or use Pepper flakes (optional) Stir fry Sauce 2/3 cup soy sauce 1/2 cup chicken broth 1/3 cup rice wine 3 1/2 tablespoons sugar 1 tablespoon sesame oil 1/4 teaspoon white pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons cornstarch 1/4 cup water Sweet and Sour Sauce 1/4 cup ketchup 1/4 cup sugar 1/4 cup vinegar 1 tablespoon soy sauce 1 1/2 tablespoons cornstarch 3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice) 2 teaspoons oil Mongolian Grill Sauce 1 teaspoon olive oil or 1 teaspoon canola oil 1/2 teaspoon ginger powder 1 tablespoon minced garlic 1/2 cup soy sauce 1/2 cup water 1/4 cup brown sugar Dipping Sauce 3/4 cup water 2 teaspoons cornstarch 1/3 cup seasoned rice vinegar 1/4 cup brown sugar 1 1/2 tablespoons reduced sodium soy sauce 1 tablespoon fresh ginger, grate 2 cloves garlic, smashed 1/2 teaspoon crushed red pepper flakes Basic Chinese White Sauce In a measuring cup, combine: 2 Tablespoons soy sauce, shoyu, or Bragg's 3/4 cup water 1 Tablspoon grated ginger 1/2 teaspoon chopped garlic (1 small clove) 1 Tablespoon cornstarch Basic Chinese Brown Sauce In a measuring cup, combine: 2 Tbl. soy sauce, shoyu, or Bragg's 3/4 c. water 0.5 - 1 Tbl. grated ginger 1 tsp. chopped garlic (1 clove) 1 Tbl. cornstarch 1 Tbl. Molasses Spicy Orange Glaze In a measuring cup, combine: 1/2 cup OJ 2 Tbl. soy sauce, shoyu, or Bragg's 1/3 c. water 1 tsp grated ginger 1-2 tsp. chopped garlic (1-2 cloves) 1 Tbl. cornstarch
• 2. Basic Chinese Sauce 4 ts Soy sauce 1 ts Sesame oil 1 ts Oyster sauce 1 ts Chili paste Basic Asian Brown Sauce 1/2 cup granulated sugar 1 tablespoon cornstarch 1 cup chicken broth 2 tablespoons soy sauce 1 clove garlic, finely chopped Chinese Lemon Sauce 1/4 cup sugar 1/3 cup chicken broth 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons light corn syrup 2 tablespoons rice vinegar 1/4 teaspoon salt 1 garlic clove , minced 2 teaspoons cornstarch 1 teaspoon cold water Peanut Sauce 1 tablespoon peanut butter (i used crunchy) 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do) 1 teaspoon garlic powder 1 teaspoon soy sauce or 1 teaspoon oyster sauce 1 tablespoon chili sauce or 1 tablespoon ketchup 1 dash chili flakes salt and pepper , to taste Ginger Sauce 1 yellow onion 2 tablespoons peeled and grated fresh ginger 1/4 cup fresh lemon juice 1/2 cup white vinegar 1 cup soy sauce Mustard Sauce 2 tablespoons dry mustard 1 1/2 teaspoons sugar 5 tablespoons milk 2 tablespoons cream 2 tablespoons hot water 1 tablespoon sesame seeds, lightly toasted 1/4 cup soy sauce 1 garlic cloves, minced Teriyaki Sauce 1 cup soy sauce 1/2 cup brown sugar 2 garlic cloves, minced Sriracha Sauce 1 1/2 cups chopped Chili Peppers 1 Tablespoon fresh lime juice 3 garlic cloves 2 Tablespoons palm sugar (or brown sugar) 2 teaspoons salt 1/4 cup white vinegar Spicy Sushi Sauce 1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan) 2 tablespoons sriracha sauce 1/4 teaspoon toasted sesame oil Thai Sweet Chili Sauce 3 garlic cloves, peeled 2 hot red peppers ( jalapeno, serrano, thai, cayenne, etc.) 1/2 cup sugar 3/4 cup water 1/4 cup vinegar 1/2 teaspoon salt 1 tablespoon cornstarch 2 tablespoons water
• 3. Wasabi Sauce 1/3 cup mayonnaise 2 teaspoons wasabi paste or 2 teaspoons wasabi powder 2 tablespoons honey Asian Barbecue Sauce 6 tablespoons hoisin sauce 2 tablespoons rice vinegar ( not seasoned) 1/2 teaspoon lemon juice 1 tablespoon asian fish sauce 1 tablespoon soy sauce 1 tablespoon honey 1/3 cup minced shallots 2 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon Chinese five spice powder 1/3 cup sugar Tabasco Sauce 3 dozen long hot red peppers 1 garlic cloves 1 tablespoon granulated sugar 1/2 teaspoon salt 1 teaspoon horseradish 1 cup hot vinegar Hoisin Sauce 4 tablespoons soy sauce 1 tablespoon peanut butter or 1 tablespoon black bean paste 1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar 2 teaspoons white vinegar 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 2 teaspoons sesame oil 20 drops chinese hot sauce ( or habenero or jalapenos) 1/8 teaspoon black pepper Asian Plum Sauce 6 cups pitted chopped red plums 1 1/2 cups packed brown sugar 1 cup sugar 1 cup vinegar 1 small onions ( 1/2 cup minced) 1 teaspoon crushed dried chili pepper flakes 4 garlic cloves, minced 1 tablespoon fresh ginger, minced 2 tablespoons soy sauce or 1 tablespoon salt 1 tablespoon Thai basil or 1 tablespoon tarragon, minced 1 tablespoon basil, minced Lumpia Dipping Sauce 1/2 cup water 1/2 cup sugar 1/4 cup apple cider vinegar 1 tablespoon cornstarch 1 tablespoon ketchup 1 garlic cloves, finely minced 1/4 teaspoon crushed red pepper flakes
• 4. Basic directions: mix ingredients, cook until thickened.