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Homemade Chili Garlic Sauce (Huy Fong Brand Copycat)


This homemade chili garlic sauce recipe is just like the famed Huy Fong brand, giving you authentically garlicky and spicy results that are rich and well balanced. Use it to create your own favorite Asian recipes! {Vegan, Gluten-Free}

Homemade chili garlic sauce close up

If you are a fan of sriracha, you most likely have the iconic bottle with the rooster on it in your fridge. The brand that makes it is called Huy Fong, though it isn’t their only claim to fame. I love their chili garlic sauce, too. It has a special texture and flavor that adds a bright pep and zest to your Asian dishes.

Reading: homemade chili garlic sauce

It’s so easy to make your own chili garlic sauce that tastes just like the stuff you can buy at the store. All you need is a jar and my special recipe for recreating it.

Homemade chili garlic sauce in a bowl

What type of peppers to use

My secret for getting the authentic flavor of Huy Fong is to use red jalapeno peppers. That’s what Huy Fong uses, and they bring out that bright red, hot, peppery hue, and the right level of spiciness. Red jalapeno peppers are quite special and might be hard to find. You are likely to see them at Mexican grocery stores. You might be able to find them in regular grocery stores when they’re in season: March to April and late July to August.

Red jalapeno peppers

If you can’t find them though, you can use other types of chili peppers. The result won’t taste the same as the Huy Fong brand, but it will still be absolutely delicious. We’ve made versions with many different peppers and shared them with friends, and we were surprised to find that everyone had their own favorite version.

Read more: Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

NOTE: If you plan to use super spicy peppers (bird’s eye chili, serrano, etc.), it’s important to blend them with less spicy peppers so your sauce won’t be too hot.

Cooking process

Making chili garlic sauce is super easy. I like to think of it as an Asian salsa. It combines those red jalapeno peppers and garlic with sugar, salt, a little vinegar, and a slurry of cornstarch to create the right texture.

You’ll need a blender, a strainer, and a clean mason jar to preserve your spicy creation.

  • Blend the peppers with the seasonings until it forms a chunky sauce.
  • Remove 1/4 cup of blended peppers to add back later for texture.
  • Blend the rest of the ingredients into a smooth sauce.
  • Strain the sauce.
  • Slightly cook the sauce together with the chunky part.
  • Add the cornstarch slurry to thicken it.
Making chili garlic sauce step-by-step

NOTE: bringing the sauce to a gentle boil helps thicken it and brings out the flavor of the peppers. Avoid overcooking the sauce, which will make the bright red-orange color go away.

The sauce will be quite spicy once you make it. But the flavor will become milder and more balanced over time.

You should always keep the sauce in your refrigerator so it stays fresh. Then you can use it on all kinds of dishes.

Hot sauce in a jar

How to use chili garlic sauce

Read more: Caramel Flan

What can you use it on? As a hot sauce, this chili garlic sauce is amazing with chicken wings. You can also add a spoonful of it to any type of Asian-style noodles, or even jazz up steamed or roasted vegetables with it. It’s also a key ingredient in dishes such as sweet and sour fish and pineapple glazed ham. It’s so versatile, which is why I’m sure it’s going to become your new favorite condiment!

Spoonful of chili garlic sauce

Use your chili garlic sauce in these dishes:

  • 15-Minute Curry Ramen with Leftover Ham
  • Hokkien Noodles
  • Hokkien Prawn Mee Noodle Soup (Hae Mee)
  • 15-Minute Garlic Noodles
  • Vegetarian Pho Noodle Soup

Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crushing Course and recipe update!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Other homemade sauce recipes

  • Chinese BBQ Sauce
  • Sweet Chili Sauce
  • Black Bean Sauce
  • Orange Sauce
  • Chinese Chili Oil

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

The post was published on March 2, 2015 and updated by March 29, 2020 with complete update on the recipe using a totally different method. Below is the previous version (I created it when I was living in China, only found out that chili garlic sauce means a totally different thing after moving to the US).

Sichuan All Purpose Chili Garlic Sauce - Cook this versatile sauce and you can easily create your favorite Sichuan dishes in under 20 minutes | howto-cook.com

Sichuan All-Purpose Chili Garlic Sauce (previous version)

  • 30 grams (1 cup) whole dried chili peppers
  • 15 grams (1 thumb) minced ginger
  • 60 grams (15 cloves) garlic, crushed
  • 1/2 cup peanut oil (or vegetable oil)
  • 2 tablespoons Sichuan peppercorn
  • 4 tablespoons Doubanjiang (spicy fermented bean paste)
  • 1 tablespoon sugar
  1. Use scissors to cut each chili pepper into 5 to 6 pieces. Prepare ginger and garlic.
  2. Add oil and peppercorn to a wok (or small skillet) and heat over medium heat. When the peppercorns start sizzling, continue cooking for about 2 minutes, until they turn dark brown and you can smell a pungent fragrance. If the oil starts to smoke, turn to lowest heat. Remove the peppercorns with a straining ladle or spatula and discard them.
  3. Add chili peppers and cook over low heat until the color darkens. This will happen very quickly, in less than 1 minute, if you’re using a gas stove.
  4. Add ginger and garlic and give it a quick stir. Add chili bean paste and sugar and continue to cook over low heat until everything is mixed well and you can smell a strong garlicky aroma, 1 to 2 minutes. Turn off heat and transfer everything to a large plate to cool off.
  5. When the sauce has cooled, transfer it to a clean jar. You can store the sauce at room temperature for a month or in the fridge for up to 3 months.

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