This recipe has been such a staple foundation to my Asian chili oil that I make to give out to friends and relatives for Asian New Year’s over the last few years! Pour all of the ingredients into a pot and simmer them for 10 minutes at medium heat to meld the flavors.

I have one question, can I keep this in a sterile jar and keep it in room temperature (2-3 weeks) until I open it? Chili garlic sauce from California Grown Creator Kate Ramos is made with only five ingredients and is so easy there’s no reason you shouldn’t be making it from scratch at home. Add the peppers to a food processor along with 4 garlic cloves, 1 teaspoon sugar, 2 tablespoons white vinegar, and a bit of salt and pepper. Yep, Kung Pao chicken is one of the most popular dishes in Sichuan cuisine, and I like it very much. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

I have kept it in the refrigerator for quite a long time (maybe 2 months or more) and it stayed well. REPLY: Khay, if you keep it out of the refrigerator, it probably won't last more than a week, though much will depend on the final ph of your sauce. Once simmered, add your cornstarch slurry, rice vinegar, a dash of fish sauce and some optional magic dust "aka msg". You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Lynn, if you are making this with dried powder, try it with 1 ounce of chili powder to start and see how that turns out for you, along with some extra water if needed. 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). I do 3 tsp of cornstarch slurry for a double recipe and it makes it a thicker consistency that sticks to the food better. This homemade copycat Huy Fong chili garlic sauce gives you that familiar chunky and spicy garlic taste! If you love the spicy rooster sauce like I do, you've probably noticed it can be a little difficult to find!Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes. Id put this on everything,, scrambled tofu, breakfast beans and cheese tostadas, and ramen to name a few! But I’d love to use this all purpose sauce to create an easier version of the Kung Pao chicken soon. You can choose any type of pepper to make a good chili-garlic paste, though Thai chiles are traditional in some regions. I'm not sure what peppers I used as they have all cross pollinated so some combo of ghost, chili, cayenne, jalapeno, and Thai Chili's.