Let me share with you a quick but absolutely delicious sauce that’s perfect for Asian dishes when you’re craving something spicy!
This little gem takes just 5 minutes to whip up, keeps beautifully in the fridge for up to a week, and pairs wonderfully with so many different foods.
I discovered this recipe when I was looking for something to jazz up my weeknight meals without spending hours in the kitchen. You know those nights when you want something flavorful but don’t have the energy for complicated cooking? This sauce is the answer. It’s become such a staple in my kitchen that I always keep a jar ready in the fridge.
What I love most about this sauce is how it transforms even the simplest dishes into something special. The combination of heat, umami, and aromatic spices creates this incredible depth of flavor that makes everything taste restaurant-quality.
Plus, since it stores so well, you can make a batch on Sunday and use it throughout the week to elevate your meals. Whether you’re making a weeknight dinner or meal prepping for the week ahead, this versatile sauce will become your new go-to for adding that perfect kick of flavor to your meals.
Perfect Pairings:
Here’s what I love pairing with this sauce:
- Quick Chinese Pan-Fried Beef Noodles: This is honestly one of my favorite combinations. I just toss the sauce with the noodles while they’re hot, and it adds such a nice spicy depth.
- Fast Dumpling Soup for Busy Nights: I like to stir a spoonful into my dumpling soup at the end. It really elevates the whole bowl and adds that extra layer of flavor.
- Simple Bang Bang Chicken: This works beautifully drizzled over shredded chicken. It gives you that authentic Sichuan taste that’s hard to get otherwise.
- Steamed Fish: I use this as either a dipping sauce or drizzle it right over the fish. The clean taste of steamed fish pairs really well with the bold flavors in the sauce.
Pro tip: Heat up the sauce before pouring it over these dishes to really bring out the aromatics and make the flavors pop!
Ready to learn how to whip this up? Let’s dive in!
This recipe is a balance of spicy, savory, tangy, and aromatic flavors. Feel free to adjust the quantities to your personal taste.
Ingredients
Chili Oil: 2-3 tablespoons (use a good quality store-bought brand like Lao Gan Ma, or your own homemade chili oil with crunchy bits)
Soy Sauce: 2 tablespoons (regular or light soy sauce is fine)
Chinese Black Vinegar (Chinkiang Vinegar): 1 tablespoon (This is essential for the tangy flavor. If you can’t find it, a good quality balsamic or rice vinegar can be a substitute, but the flavor will be different.)
Garlic: 1 large clove, finely minced
Sugar: 1/2 to 1 teaspoon (or to taste)
Toasted Sesame Oil: 1 teaspoon
Optional for Extra Flavor and Heat:
Toasted and Ground Sichuan Peppercorns: 1/4 teaspoon (for the classic “mala” numbing sensation)
Fresh Ginger: 1/2 teaspoon, finely grated
Chili Flakes: 1/2 teaspoon (if you want more heat)
Hot Water (from cooking dumplings): 1 tablespoon (to thin the sauce if it’s too thick)
Directions
- Prepare your aromatics: In a small bowl, combine the minced garlic, and any optional dry spices like ground Sichuan peppercorns or chili flakes.
- Combine the wet ingredients: Add the chili oil, soy sauce, black vinegar, toasted sesame oil, and sugar to the bowl.
- Mix well: Whisk everything together until the sugar is dissolved and the sauce is a uniform consistency.
- Taste and adjust:
This is the most important step! Give the sauce a taste and see if you like the balance.
Too spicy? Add a little more vinegar or sugar.
Not tangy enough? Add more black vinegar.
Needs more savoriness? Add a little more soy sauce.
Too thick? Stir in a tablespoon of hot water from cooking your dumplings or just plain hot water.
Here’s the recipe I use – feel free to reach out if you have any questions or want to share your own variations!
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