14/10/2025
Bring your meals to life with these tasty homemade sauces!
Full Recipes👇
1. Sweet Chili Sauce
Ingredients:
1/3 cup rice vinegar
1/3 cup water
1/3 cup + 2 tbsp sugar
1 tablespoon rice wine
2 tsp dried chili flakes
1 1/2 tsp minced garlic
1 tsp finely minced ginger
1 tsp soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.
2. Chili Garlic Oil
Ingredients:
1 cup neutral oil (vegetable, canola, or peanut oil)
¼ cup dried chili flakes (adjust for spice level)
6 cloves garlic, finely minced or sliced
1 small shallot, finely chopped
1 tbsp soy sauce
½ tsp salt
1 tsp sugar
½ tsp smoked paprika
1 tbsp sesame seeds
1 small cinnamon stick
Instructions:
Heat the Oil: In a saucepan, heat the oil over low to medium heat until warm but not smoking.
Infuse Aromatics: Add garlic, shallots, cinnamon stick. Cook gently until the garlic turns golden brown (about 3-5 minutes). Stir constantly to prevent burning.
Add Chili Flakes & Spices: Turn off the heat and immediately stir in the chili flakes, salt, sugar, paprika, and sesame seeds. Let it sizzle and infuse.
Add Soy Sauce (Optional): Let it cool for a minute, then stir in soy sauce if using.
Cool & Store: Allow the chili oil to cool completely before transferring to a clean jar. Store in the fridge for up to a month.
Perfect for dumplings, noodles, fried rice, or as a dipping sauce!
3. Honey Garlic Glaze Recipe
Ingredients:
½ cup honey
¼ cup soy sauce (low sodium preferred)
4 cloves garlic, minced
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon cornstarch (mix with 2 tbsp water)
1 teaspoon grated fresh ginger (optional, for added depth)
Instructions:
Mix: In a small saucepan, combine honey, soy sauce, garlic, vinegar, and ginger.
Simmer: Bring to a gentle simmer over medium heat. Let cook for 4–5 minutes, stirring occasionally.
Thicken (optional): If you prefer a thicker glaze, mix cornstarch with water to make a slurry and stir it into the saucepan. Cook 1–2 more minutes until it thickens.
Cool slightly and brush over meat or vegetables near the end of cooking, or serve as a drizzle.
4. Sweet and Sour Sauce
Ingredients:
½ cup pineapple juice (or water)
¼ cup rice vinegar (or white vinegar)
¼ cup ketchup
⅓ cup brown sugar (or white sugar)
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons water (for slurry)
Instructions:
Combine liquids: In a small saucepan over medium heat, whisk together pineapple juice, vinegar, ketchup, sugar, and soy sauce.
Make slurry: In a small bowl, mix cornstarch with 2 tablespoons water until smooth.
Thicken: Once the sauce comes to a gentle boil, stir in the cornstarch slurry. Keep stirring until the sauce thickens and turns glossy (about 1–2 minutes).
Use or store: Remove from heat. Use immediately for dipping or stir-fry, or let it cool and store in a sealed jar in the fridge for up to a week.
This goes perfectly with fried chicken, pork, shrimp, or as a dip for spring rolls and wontons.
5. Teriyaki Sauce
Ingredients:
1/2 cup soy sauce
2 tbsp brown sugar
1 teaspoons fresh ginger ,minced
1 tbsp garlic ,minced
1 tablespoon honey
1 teaspoon sesame oil
3 tablespoons mirin
1/4 cup water mixed with 3 teaspoons cornstarch
Instructions
Combine base – In a small saucepan, whisk together soy sauce, water, brown sugar, rice vinegar, and mirin.
Add aromatics – Stir in garlic and ginger. Bring to a gentle simmer.
Thicken – Mix cornstarch with water, then whisk into the sauce. Stir until sauce thickens (about 2–3 minutes).
Finish – Remove from heat, stir in sesame oil if using.
Cool & store – Let it cool before storing in a jar. Keeps up to 1 week in the fridge.
For glaze consistency, use less water and simmer longer. For marinade style, keep it thinner.
6. Stir Fry Sauce
Ingredients:
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup shaoxing wine or mirin
1 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1⁄4 cup water
Instructions:
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Keep in an airtight container in the fridge for up to a week. Shake before use.
Use in Stir-Fries: Add to cooked meats, vegetables, or noodles in the final minutes of stir-frying, allowing it to coat everything evenly.
