Chili garlic sauce- you will skip all other sauces for this. Easy to make and so versatile that you’ll be making it on repeat. Spicy and flavorful. A MUST MAKE!
Back in the Eighties Indo-chinese was all the rage in India. Indian-Chinese cuisine originated in India and is a uniquely South Asian phenomenon, drastically different from the Cantonese Chinese cuisine available in the U.S. When Chinese settlers immigrated to a city, Kolkatta..they set up their own chinatown.
It all started with chicken manchurian which went viral, and it grew because of love of the merging of Chinese flavors with Indian heat. Then came the Vegetable Manchurian or Gobi (cauliflower) Manchurian, chili paneer, hakka noodles, idli chili and a ton more recipes that captured the hearts of Indians. The common sauce among all is the Homemade Chili garlic sauce.
Before I knew sriracha, tobasco, it was this spicy chili garlic sauce. I’d put it on everything. Although here I’ve added a few unique spices to chinese, like the five spice and toban djan(spicy bean paste), it still has the kick from the Indian heat and flavors unique to Chinese cuisine.
What I am sharing with you all today is a quick and easy recipe, which takes not more than 10 minutes to make! This Spicy Best Chili Garlic Sauce can be made in no time and is perfect condiment to have on hand. Top it on eggs, Plate it with some sesame seeds sprinkled on top for a fancy appetizer or serve it over noodles or rice, add it in sandwiches, toss it with paneer, idli, on dosa, you think of it, you can add it. I ALWAYS have a bottle of this spicy chili sauce in my fridge, and use it on pretty much everything. It’s my go-to condiment.
This really is the Best Chili Garlic Sauce you’ll ever have! It’s one of the most popular among my friends. It’s ridiculously easy to make, but I’ve also provided ingredient substitutions to make it even easier for you.
WHAT IS Homemade CHILI Garlic SAUCE?
A simple to make, this thick, homemade chili garlic sauce with a delicious garlicky kick. You can actually see pieces of chili and minced garlic suspended in the sauce in the pictures in this post. This sauce is a classic condiment in Asian cuisine,
This is not similar to the ones available in stores, best is homemade. Homemade chili garlic sauce cannot be beaten. If you know me, you know that I love to make whatever I can, whenever I can, from scratch. And this is one of those things that really is simple enough that you can make yourself at home easily.
Plus you know exactly what goes in it, so it’s healthier, and with this recipe, you know that the results are going to be glorious! The best chili garlic sauce you’ll ever make. 🙂
What makes for the Best Chili Garlic Sauce
You need good strong garlic, shallots, good quality chili oil and chili flakes.
Cooking the garlic and shallots in medium heat and not burning the garlic makes for a good sauce. I’ve added some toban djan for that smooth texture and flavor, you can skip that and five spice powder.
To make the spicy chili garlic sauce, you need fresh red pepper.
Recipes you can use this Spicy Chili Garlic Sauce
Tofu
Chili paneer
Stir fry veggies
Chili idli
Ramen
On eggs
On Toast
Chili garlic chicken fry
- 2 tsp vegetable oil
- 1 tbsp sesame oil
- 5 tbsp any chili oil
- 30 cloves garlic, finely minced
- 2 shallot, minced
- 1 tbsp chili bean paste/toban Djan from Lee Kum Kee
- 2 tsp red chili flakes
- 2 tbsp vinegar
- orange zest of one orange and juice of one orange
- ½ tsp chinese five spice powder
- 1 tsp salt
- Noodles
- spinach
- Bokchoy
- Cabbage
- Scallions
- Brined eggs
- To make the chili garlic oil. Heat a large skillet over medium heat. Add the sesame oil and chili oil, the garlic, and shalots. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Add the red chili flakes and saute for another 2 minutes on very low heat. Add the black bean or toban djan paste, vinegar, orange zest and orange juice, chinese five spice powder and simmer for a minute and Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
- Cook the egg/rice noodles according to package directions. Drain and set aside. Add spinach and bok choy to the water that the noodles boiled in, stir or blanch and take it out. Keep warm.
- Add the noodles in a deep bowl and toss in some chili garlic sauce. Place the cabbage in the bottom of the bowl, add spiced hot noodles. Serve with bok choy and egg. Top with green onions and additional chili oil. Enjoy!
If you make this spicy chili garlic sauce/homemade chili garlic sauce, make sure to tag me on social media at #foodfashionparty and make sure to rate the recipe.
Thanks for stopping by!
I distinctly remember the 80’s Indo Chinese boom and its aftermath of some great innovative Chinese food Indian way.
Do you remember the graduation party at Bishops and we had food catered by Chung Wah? Every treat every dinner was a chinese one (lol)
Your chilli garlic sauce recipe and pictures are already tingling my taste buds and not to mention those beautiful memories that we always associate with food had with great friends.
Would this also enhance flavours of a momo stuffing?
I sure do..haha. And we loved it so so much!
Food has always been that binding.. and so grateful for that.
Hey, why not?!. A little might go all the way, and even better as a sauce on top.
XOXO