Unlock the secret to spicy stir fries with our quick and easy Asian Chili Garlic Sauce recipe. This Huy Fong copycat garlic chili paste is flavorful and the ultimate condiment to add to all your favorite recipes. Try adding a little bit of this homemade hot and spicy sauce to fried rice, soups, stir fries, dumpling or even part of a marinade.
Spicy and Flavorful
Confession time: We fully embrace our passion for all things spicy! Are you a chili head too? If we are not slathering garlic chili oil dipping sauce over pan-fried pot stickers, we are dropping in a few fresh chili peppers in our fish stir fry. However, it's not just about the spiciness for us – we crave robust flavors that are generously infused with LOTS of GARLIC.
This homemade hot pepper paste is called as Là Jiāo Jiàng (辣椒酱) in Chinese. It’s thick and packs a punch of fire and flavor that can hold its own when heated up in the wok or tossed in noodles. Whether you like just a little pop of heat or a blast of fiery flavors, this Asian garlic sauce will not disappoint. With just 4 simple pantry ingredients and 20 minutes you can be enjoying a little dash in your Spicy Pork and Bamboo Stir Fry.
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Better Than Huy Fong!
Do you have a bottle of Sriracha sauce in your house? It’s the one with the picture of the chicken on the front. This thinner hot sauce is great for making a little spicy mayo sauce for our baked sushi or drizzled over sweet potato fries. However, did you know that Huy Fong also makes a chunky chili garlic sauce?
We love their sauce but are not huge fans of the “hidden ingredients”. It all starts out ok with chili peppers, salt, garlic, and distilled vinegar but then there are all these preservatives like potassium sorbate and sodium bisulfate. In addition, there are thickeners like xanthan gum. Why would I want to put these items that I can hardly pronounce in my food?
You can make your own copycat Asian chili garlic sauce cheaper, fresher and without any weird fake ingredients or fillers right at home.
Let’s dive in and we will show you how.
Ingredients
Chili peppers (also referred to as chile peppers or chillies) are spicy capsicum fruits. Yes, chilis belong to the fruit family and not the vegetable family. We used Fresno chili peppers because they are a milder pepper. When they are ripe, they are bright red with a little fruity and somewhat smoky flavor. In addition, Fresno peppers have approximately the same Scoville Heat Index (2500 – 10,000) as a jalapeño.
Sometimes, we like to do a mix of fresh chilies like adding Thai chili, serrano or even a few mild sweet bell peppers to tame the heat. Mixing up the chilis adds a unique flavor profile to this spicy sauce. Unless you are a glutton for punishment, we would not use ghost peppers or plain Thai chili peppers unless you like pure fire. (smiling)
In addition, you can also use dried chili peppers. You will have to soak them in hot water for about a ½ hour to soften before pureeing.
Distilled White Vinegar – Provides 2 very important functions. First it gives a pop of brightness to this Asian chili garlic sauce. Secondly, it acts as a natural preservative. As a bonus addition, white vinegar is also a budget friendly option.
Did you know that every vinegar has a different acidity and pH level? To preserve foods, it is suggested that you use vinegar with at least a 5% acidity level. It is not suggested that you use rice vinegar for this recipe as many brands only have a 4% acidity level.
Garlic – but of course- right? We used approximately 1.5 heads of fresh garlic. If you are wondering, there are approximately 10 to 12 cloves of garlic in a head of garlic.
Kosher Salt and Sugar – These pantry ingredients help balance the flavors. You can use a sugar substitute if needed for dietary issues.
Equipment and Ventilation
If you have a food processor or blender, you can have this recipe for chili garlic sauce done in a flash! We also recommend wearing kitchen or disposable gloves when handling chili peppers just like we do when we make our prik nam pla sauce. Some individuals are very sensitive, and it can cause irritation to the skin. In addition, if you get some of that capsicum oil under your fingers nails and then wipe your eyes or anywhere where the sun does shine - you will know about it. Best to be safe rather than sorry.
Before you begin, open the windows. You can thank us later but get some ventilation and air flowing through your home. Chopping and cooking hot chili peppers will certainly open your sinuses.
Step By Step
- Remove the skins from the garlic cloves.
- Cut the stem off the Fresno pepper or chili peppers of choice. We kept the seeds. However, you can choose to remove some of the seeds to make this Asian chili garlic sauce milder.
- Roughly chop the chili peppers.
- Place the garlic and chilis into the food processor along with the white vinegar, salt and sugar and puree.
- Pour the pureed garlic and chili sauce into a pan and simmer slowly over low heat for about 15 minutes. The mixture will start out pale and then turn a bright “jungle red color” when ready. In addition, most of the liquid will be gone. Check out our video below in the recipe card to see it in action.
- If you want your spicy sauce to be a little less chunky, you can put half of it in the blender to process a little longer. On the other hand, if you like your sauce to be a little thinner, you can add a few teaspoons of water to thin it out.
- We like to keep our Asian chili garlic sauce a little thicker as we generally use it in stir fry recipes or in recipes like our chili lime noodles.
How to Choose the Best Chili Peppers
- Chili peppers can be ready found at grocery stores, farmers markets and wet markets. Readily available in the summer through the early fall.
- Choose the freshest peppers. Fresno peppers will start out green. However, as they ripen, they will turn red.
- You can even pick chili peppers when they are not all the way ripe, but they will not be as hot or fruity. They should be firm without any soft spots and be free from any mold or discoloration.
- Sometimes as chili peppers ripen or age, they start to show corking or these tan stripes on their skin. Don’t worry! They are still edible. These lines are showing because the pepper had to stretch its skin quickly to accommodate for the rapid growth. Yep, think stretch marks from pregnancy – kind of the same concept. We find that those with these corking marks are a bit hotter than the ones without them.
Recipe Tips: Best Chili Paste with Garlic
- Please remember to wear gloves and ventilate your home when cooking chili peppers.
- Slowly simmer the Asian garlic chili sauce over low heat. You will know when it is done cooking because the sauce will thicken. In addition, the paste will turn from a darker pale red to a vibrant jungle red color.
- If you prefer your sauce to be a little thinner, you can puree half and add a few teaspoons of water to the sauce.
- Thoroughly soak and cleanse the components of the food processor or blender, knives and cutting boards that have come into contact with the chili peppers. You don’t want your morning cherry smoothie tasting like a head of garlic!
How to make this Asian Sauce More Flavorful?
The 4 basic items of chilis, vinegar, salt and sugar are just the foundations to this spicy Asian sauce. Try adding these ingredient suggestions to make a more flavorful Asian hot sauce. We recommend that you add these optional ingredients in the food processor along with the basics and then cook them together. You will have to adjust the amounts to your preferred taste profile.
- Shallots
- Fresh ginger
- Soy sauce (tamari sauce)
- Fish sauce
- Sesame oil
- Dried Fermented black beans (rinsed well)
- Ground white pepper
- Ground Sichuan peppercorns
- 5 spice powder
- Coriander root
Healthy Choice
Good News! In a scientific review by Yamani et al, regular consumption of chili peppers has shown to lower risks from cardiovascular and cancer related deaths. The secret lies in the capsicum. Researchers have found that chili peppers act like a natural anti-inflammatory and antioxidant.
Capsaicin is an oil like compound that sends a message to your brain of a burning pain. It’s a feel-good kind of burn when you are enjoying your meals.
As you may already know, chilis are noted as a hot food in Traditional Chinese Medicine due to warming effects that they have on the body. You may have experienced that warming sensation, beads of sweat on your forehead or even a red flushing of your face after eating chili peppers. This is just your body’s response to the message from your brain that capsaicin has entered your system.
Frequent Asked Questions (FAQ’s)
Please store chili garlic sauce in a clean and airtight container in the refrigerator for up to 3 weeks. You can also freeze your paste for up to 3 months. We prefer to use a glass jar with a lid because it does not stain the plastic container and it is not porous.
If you decide to freeze, try this little trick. We put a little dab in each of the sections of an ice cube tray and freeze overnight. Then, we place it in a freezer safe bag. This way you can take one cube out at a time for a special recipe.
1. Remove some or all the seeds and the inner white membrane of the chili pepper. This is where most of the capsaicin compound lies.
2. Try adding milder chili peppers or even sweet bell peppers. Mix it up with a couple hot peppers and the rest all mild ones.
3. Add a bit more sugar to balance the flavors.
4. The addition of shallots and spices like cardamom and 5 spice powder can also be used to make the sauce more aromatic without adding the heat.
More Ways to Serve
There are so many ways to enjoy this delicious spicy condiment.
- Add a little teaspoon to your marinated meats and vegetables in preparation for the grill.
- Make a dipping sauce for dumplings or air fried spring rolls with the garlic chili paste, soy sauce, sesame oil and a little dash of black vinegar.
- Add a dollop to you favorite noodles, soups or even as a starter for a hot pot broth.
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Asian Chili Garlic Sauce
Equipment
- food processor or high powered blender can also chop finely by hand
- disposable or kitchen gloves
Ingredients
- 15 cloves garlic
peeled and minced (or about 1.5 heads of garlic) - 8 ounces chili peppers we used Fresno chili peppers but you can use an assortment of chili peppers of even some sweet bell peppers to tame the heat.
- ⅓ cup vinegar distilled white (must have an acidity level of 5%)
- 1 teaspoon salt
or to taste - 2 teaspoons granulated sugar or sugar substitute of choice - add to taste
Instructions
- Open up the windows and ventilate the kitchen - VERY IMPORTANT!Wear Gloves!
- Bash the garlic cloves to remove the skin. Cut the stems off the chili peppers and roughly chop (leaving the seeds if you want the heat). Place the garlic and chopped chili peppers in the food processor or high speed blender. You can also finely chop by hand if you do not have one of these kitchen appliances.
- Next add distilled white vinegar, salt and sugar in with the garlic and chopped chilies. Puree until a chunky salsa texture.
- Pour the pureed garlic and chili sauce into a pan and simmer slowly over low heat for about 15 minutes. The mixture will start out pale and then turn a bright “jungle red color” when ready. In addition, most of the liquid will be gone. Check out our video below to see it in action.
- If you want your spicy sauce to be a little less chunky, you can put half of it in the blender to process a little longer. On the other hand, if you like your sauce to be a little thinner, you can add a few teaspoons of water to thin it out.
- Let your Asian chili garlic sauce cool. Transfer sauce to an air tight glass jar or container and place it the refrigerator and use within 3 weeks.
- Alternatively, you can freeze your garlic chili paste in ice cube trays overnight and then transfer them to a freezer safe baggie. When you are ready to use, thaw one the microwave for about 15 to 20 seconds and add to your favorite stir fry, marinade or noodles and other recipes.
Video
Notes
- It is really important to ventilate the house and wear gloves. We are not kidding! You can thank us later.
- Please make sure that you are using a vinegar like distilled white vinegar that has at least 5% acidity as it works as a natural preservative.
- Feel free to mix up the type of chili peppers to achieve your desired heat level. If you want it slightly sweet and tangy then add bell peppers. On the other hand, if you want more heat try using Thai Bird chilies.
- To prevent sticking during the cooking process, you may have to another teaspoon of water or so.
- Slowly simmer the Asian garlic chili sauce over low heat. You will know when it is done cooking because the sauce will thicken. In addition, the paste will turn from a darker pale red to a vibrant jungle red color.
- Thoroughly soak and cleanse the components of the food processor or blender, knives and cutting boards that have come into contact with the chili peppers.
Raul says
Is this the condiment I see on the table in Chinese REstaurants?
{Main St. Cuisine} says
My husband loves his garlic chili sauce! I bet he'd be impressed (and my mother-in-law too) if I attempted to make my own. He stirs it into soy suce to dip his pan-fried dumplings into. 🙂
Healthy World Cuisine says
They would be very impressed if you made this for them. You will have to go to an asian market for the chilies.
Yi @ Yi Resevation says
I am SO jealous of you now because I have tried to find this kind of chili in NYC for the longest time and still have no luck. This chili sauce speaks to me since I was from Sichuan and I suspect I can add it to any dish I eat haha.
If you don't mind I am wondering which part of HK you current live in? The view you have is amazing!!!
Healthy World Cuisine says
Nihao Yi. I am disappointed to hear you cant find these types of chili in NYC, not even in little China Town..? Thank goodness for LEE Kum Lee to keep you stocked with sauces. La Jiao Jiang is great in so many different dishes and especially ones from the Sichuan province. Maybe during your next trip home at least you can gather some great dried chillies to make some delicious chili oil. My boys love these kind of dishes. They like it hot but flavorful as well. We currently live in Pok fu Lam near HKU University. Zai jian, BAM
Tonette Joyce says
WOW...I bet it's a bit hot for me, but my husband would go for it.It is BEAUTIFUL!
Healthy World Cuisine says
Yes this one will clear your sinus passages. If you want to go for flavor with out all the spice, I have tried it making with red bell peppers and it is lovely and I put this on pasta-delicious.
Tonette Joyce says
Now,I may just indulge myself,(and let Husband and #2 son have it hot!
Healthy World Cuisine says
Hello Joyce, if you make L Jiao Jiang with Thai bird chilies it will be very hot. However, feel free to change up the types of more milder chilies or even red bell peppers as it is really good when you diversify the flavors.
Tonette Joyce says
I won't be going, but I may well try making it milder myself.(and , by the way,I am "Tonette"; "Joyce " is my last name.)
Healthy World Cuisine says
Your first name is beautiful. I also made it milder for myself. I love spicy foods but sometimes spicy foods do not love me back. Take care, BAM
bentodays says
Looks good! Love how it goes with so many dishes and best of all it does not have the additives found in store bought ones!
Healthy World Cuisine says
Do you like spicy dishes? My teenagers live on it and I can't seem to keep our house stocked. I think Lee Kum Lee had to start a third shift just to meet up with the new demand of my teenagers.
chef mimi says
Wow! Fabulous!!! I cannot wait to make these!!! Thanks, Barbara!
Healthy World Cuisine says
Hello Barbara, Glad you up to trying some new things. Really been enjoying your site as you really have many new international cuisines.
dianeskitchentable says
Wow! That's a lot of chilis, I can see why you're sinuses are clear. My husband likes spicy and claims things like wasabi help his sinuses but all I can see are tears in his eyes. Reminds me of when he went on a trip & grabbed my tube of Capsaicin cream & tossed it in his shaving bag. He called me that night -"What the hell kind of toothpaste did you buy?" Huh? He brushed his teeth with the arthritis cream which is made with chili pepper juice & of course rinsing your mouth with water only adds to the fire. Lesson being - don't touch my stuff.
Healthy World Cuisine says
Diane, Thanks so much for the laugh. I so needed that. It served him right!!!! Wishing you a super week. BAM
Mich Piece of Cake says
This is a lovely paste. So much better than buying the commercial stuff.
Francesca says
The chili sauce looks great. That red is so vibrant! By the way, the view from your balcony is breathtaking. I'm sure you enjoy every minute of it.
Have a wonderful week, BAM
Healthy World Cuisine says
Thank you Francesca, we do enjoy every minute of our million dollar view. We are especially enjoying it now as it is very comfortable outside and not yet hot. By April we will be stuck inside and need aircon to tolerate the heat.
Lilly Sue says
WOW, this looks awesome BAM! I want to make this!! 🙂 I love spice!!
Healthy World Cuisine says
Thanks Lilly. This paste has some punch to it, so make sure you have one of your brews near... Take care, BAM
tableofcolors says
Your sauces look wonderful! I too agree that it pays to take the extra step to decrease the exposure to preservatives and other unhealthy ingredients that the food industry often stick into ready-to-use products. And plus there is the added benefit...that homemade usually tastes so much better as well!
Healthy World Cuisine says
Thank you for your nice comment. I think that we all think about this time to time but when you have food allergies you become more aware of looking at the ingredient list of your items. Our moms were always right you are more healthy by shopping in the exterior isles of your grocery marts and staying away from the processed foods. Happy cooking to you. BAM
petit4chocolatier says
I love your sauces! Your teenagers are super lucky! Your pictures of the chilies are explosive. I definitely can feel your sinuses and my sinuses clearing 🙂
Healthy World Cuisine says
If you were 6000 miles downwind in the States I am sure you were affected. Everyone was saying there was kind of sandstorm or something in Asia...maybe not.. that was probably me and my chillies. LOL
ChgoJohn says
Occasionally I'll have similar discussions with friends when they ask why I make some of the things I do. My response is always the same: who needs the additives and preservatives? I'll gladly deal with their shortened shelf-life because my own personal "shelf-life" can surely benefit. And thanks, BAM, for the caution regarding ventilating the room. If I'm to try these sauces, I'll have to wait until Summer when I can open up the windows. I have to be very cognizant of any fumes that may impact Lucy, my parrot. I've not read anything specifically mentioning chili sauces but this is an area where it is definitely better to be safe than sorry. Even so, I'm anxious to give this a whirl. A jar of home-made chili sauce would be great in a holiday gift basket.
Healthy World Cuisine says
I feel well preserved as it is and dont need any more help...LOL...If I lived in the States or in a region still in winter I would hold off until the summer months as this is when the farmers markets are in full swing and you are in the canning groove. Lucy your parrot will love you for your decision to hold off and ventilate. Can she talk? If so, you best wait until you can open a window or two or she might desire to share her thoughts with you... My next mission is to find some canning jars and seals in HK... still on a mission. Take Care, BAM
rsmacaalay says
Kapow! Thats what you call a chilli and I love that.
Healthy World Cuisine says
Kapow.. is right this one certainly adds a little punch to your dishes
Eha says
I can't believe my luck! Yesterday I found a very clear lesson on how to make and keep garlic ginger paste on another blog and today you have printed this marvellous one for garlic-chilli sauce. Like my food pretty hot, am not gluten inyolerant and have pots and pots of chillies ready to pick in the garden! Now just have to lock the door, take the phone off the hook and get busy 🙂 ! ON ANOTHER NOTE: Have you ever heard or seen a Chinese food series called 'A bite of China' on HK TV? We are in our 4th week [SBS2, Sat nights for any Oz readers] - it is in Mandarin with perfect sub-titling and possibly the best show on how Chinese basics [fish, hams, sausages etc] are made using centuries' old recipes! Absolutely fascinating!
Healthy World Cuisine says
I bet it is peak harvest season in Australia now. Good for you. I really need to take note to see if I can find this station to watch the "A bite of China" series sounds great as I love learning the old methods for cooking. I currently have my subtitles set for simplified Chinese so I am certain that will help clear everything up...LOL