Asian Sauce Recipe

Name: Asian Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: Infused Oil:; 3/4 cup neutral oil (canola or vegetable); 4 dried Chinese chili peppers (split, seeds removed); 1 cinnamon stick; 1 star anise; 1 bay leaf; 1 sprig cilantro; 2 slices fresh ginger; 2 cloves garlic, minced; 1 scallion, chopped (2-inch pieces); Chili Sauce:; 8–10 Fresno chilies, finely chopped; 2 jalapeños, finely chopped; 3 tablespoons garlic, minced; 1 tablespoon ginger, minced; 1 teaspoon coarse kosher salt; 1 tablespoon white vinegar

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Looking for a bold, unforgettable sauce for dumplings, noodles, or veggies? This Chinese chili sauce is spicy, garlicky, and packed with deep flavor—more than just heat, it brings real personality to every dish.

Vertical collage showing homemade Asian chili sauce in the making: the top half features a pot of chili oil with fresh herbs, dried chilies, and aromatics, while the bottom half displays a wooden spoon scooping vibrant, chunky chili sauce packed with red and green peppers.

Inspired by those viral hot oil pours, this chili oil is bursting with sweet, savory, and smoky notes. It’s a must-have condiment you’ll want to put on everything—get ready to be obsessed!

Why You’ll Love This Asian Sauce Recipe

Seriously flavorful: The combination of chili peppers, fresh garlic, ginger, and aromatic spices means you get more than just heat.
Customizable spice: Want it milder? Go for Anaheim or poblano. Like it spicy? Add Thai chilies or serranos.
Incredibly versatile: Drizzle, dip, or mix into anything that needs a spicy, savory boost.
Homemade magic: Forget bottled sauces—this one tastes fresher, bolder, and way more fun to make.

What Makes This Chinese Chili Sauce Special?

It starts with oil infused with dried chilies, spices, garlic, and ginger, plus a mix of fresh chilies for the perfect kick. A splash of vinegar and salt brightens everything up, creating a chunky, fiery, garlicky sauce that beats any store-bought chili oil.

The Must-Have Ingredients

Neutral oil: Canola or vegetable—skip olive oil so the aromatics shine.
Dried Chinese chili peppers: Adds deep chili flavor without overpowering heat.
Whole spices: Cinnamon stick, star anise, bay leaf—for warm, mysterious flavor.
Fresh aromatics: Garlic, ginger, cilantro, scallions. Mince them fine for maximum flavor.
Fresh chili peppers: Fresno + jalapeño for color, spice, and chunkiness.
Coarse kosher salt & white vinegar: Balances heat and adds tang.

Pro tip: No thermometer? Just go low and slow with the oil—don’t let anything burn.

For precise amounts, check the recipe card at the end of the post.

Overhead shot of essential Asian chili sauce ingredients including fresh herbs, dried chilies, garlic, ginger, green onions, cinnamon, star anise, and oil.

How to Make Asian Chili Sauce (Step-by-Step)

Infuse your oil:
Pour ¾ cup neutral oil into a saucepan. Heat gently to 300℉, then add dried chilies, cinnamon, star anise, bay leaf, cilantro, ginger, garlic, and scallions. Lower the heat to 250–275℉ and cook for about 7 minutes, until everything’s lightly golden and aromatic.

Pot of hot oil infusing with cilantro, green onions, dried chilies, and spices for a bold Asian chili sauce.

Aromatics and spices simmering in oil in a saucepan to infuse flavor for homemade Asian chili sauce.

Strain & reheat:
Strain out the solids. Reheat the oil to 350℉.
Cook the chili mix:
Add 8–10 finely chopped Fresno chilies, 2 chopped jalapeños, 3 tablespoons minced garlic, and 1 tablespoon minced ginger. Cook for 2 minutes—just until the chilies soften.

Homemade Asian chili sauce with colorful diced chilies and aromatics sizzling in a frying pan.

Close-up of chunky, spicy Chinese chili sauce in a black pan, loaded with red and green peppers.

Let it rest:
Remove from heat. Let the mixture sit for 10 minutes so the flavors get cozy.
Finish & serve:
Pour the sauce into a bowl. Stir in 1 teaspoon coarse salt and 1 tablespoon white vinegar. Taste and adjust the salt or vinegar if needed. Spoon it on everything!

A glass bowl filled with vibrant homemade Asian chili sauce, packed with chopped red and green chilies, garlic, and seeds in hot infused oil, with a wooden spoon scooping up the chunky, spicy mixture.

Customization Tips

Milder sauce: Swap out some or all peppers for milder varieties like Anaheim or poblano.
Extra heat: Add Thai chilies, serranos, or even a pinch of Sichuan peppercorns.
Flavor twist: Add a splash of soy sauce, sesame oil, or a sprinkle of sugar for a different vibe.
No fresh chilies? You can use all dried, but the sauce will be more like a classic chili oil.

How to Store

Fridge: Store in an airtight jar in the fridge for up to 5 days. (If you don’t eat it all before then.)
Serving: Bring to room temperature or warm gently to get the oil flowing again.

Ways to Use This Asian Sauce Recipe

Dumpling dip: Mix with a splash of soy sauce for the ultimate potsticker dunk.
Noodle bowls: Toss with cooked noodles for spicy, garlicky magic.
Rice bowls: Spoon over rice, roast meats, or grilled tofu.
Stir-fries: Stir a spoonful in at the end for a boost of flavor.
Veggie drizzler: Use as a finishing oil on roasted veggies or potatoes.

FAQ

Can I use other kinds of peppers?

Absolutely! Go as hot or mild as you like. Try red bell pepper for mild or Thai birds-eye for fire.

Is this the same as chili oil?

It’s similar, but chunkier and more aromatic thanks to all the fresh garlic, ginger, and whole spices.

How long does it keep?

Best flavor within 5 days, but you can freeze small portions to use later.

Is it vegan?

Yes! Just use plant-based ingredients (no fish sauce, etc.).