This Ginger Garlic Chili sauce is the BEST accompaniment for Hainanese Chicken Rice or Char Siu Rice or even plain white rice or noodles.
Growing up in Malaysia, I loved all kinds of chili sauce; fresh, roasted, toasted, and sambal. There is always a small saucer of chili of some sort that goes along with either noodles or rice dishes. Do you pair your dishes with a side of chili too?
This recipe is so easy to put together and only uses a few ingredients.
What are Ginger Garlic Chili Sauce Key Ingredients
Chile – Fresh red chilies don’t come easily for me so we have been growing them in our garden when possible. However, when I see some at the store, I’ll get a bunch for this sauce. Any red chilies work or feel free to use the green ones to make a green chili sauce version.
Ginger – I love ginger which is why I love this sauce. It’s one of the key components of the sauce so don’t skip it. Young or mature ginger will work in this recipe.
Garlic – My recipe uses a small amount of this. For an allium-free version, skip this and use some chopped cabbage for the crunch instead.
Sour component – Lime juice, rice vinegar, or other clear vinegars will work great here. Adjust the sourness accordingly. My personal favorite is a mixture of tartness from fruits and liquid vinegar. If you can find Calamansi lime, it’s one of the best choices in my opinion.
Sweet component – I’ve tried making it with maple syrup and regular cane sugar and they both work great. If you like fruity flavors, try adding some pineapple juice.
Salty component – Salt or soy sauce works well and the latter will create a darker sauce.
Oil – I used toasted sesame oil and in a small amount, usually added before serving.
Umami seasoning – Mushrooms or vegetable bouillon.
Ginger Garlic Chili Sauce Steps
Prepare all the ingredients ahead of time. For a lesser heat, remove the chili’s seeds before adding them to the blend. Feel free to pulse the mixture instead of blending it into a fine paste to get a more rustic texture.
How to store Ginger Garlic Chili Sauce
Once you’ve blended all the ingredients together, transfer the mixture to a cleaned mason glass jar and store it airtight in the refrigerator. It will last for up to a week. You can also freeze them as ice cubes for longer shelf life.
How to serve Ginger Garlic Chili Sauce
It’s really the best condiment for rice or noodles and I made this specifically for the Char Siu Rice. Serve it just like another type of chili sauce.
Why You Need this Ginger Garlic Chili Sauce
- It’s a great condiment to have. Pair with noodles or fried rice.
- It’s vegan and gluten-free
- Easily customizable: for allium-free options, check the Key Ingredients’ section
- Goes well with Char Siu Rice or Hainanese Chik’n Rice
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Ginger Garlic Chili Sauce
- 125 g red chili about ½ cup chopped
- 125 g ginger about ½ cup chopped
- 22 g garlic about 2 tablespoons
- 2-3 tablespoons lime juice
- 2 tablespoons sugar or maple syrup
- 3 teaspoons salt
- 1 teaspoon oil
- ⅓ cup water
- ¼ teaspoon of mushrooms seasoning optional
- a drizzle of sesame oil before serving
- Place all the ingredients in a blender or food processor (except sesame oil) and blend until well combined.
- Taste test and season to your preference.
- Transfer the chili mixture to a cleaned mason jar and store it for future use.
- For serving, scoop out desired amount and add a drizzle of sesame oil before serving.
- To make this recipe allium free, please check the Key Ingredients’ section above.
- For other alternatives to lime juice, please refer to the Key Ingredients’ section as well.
- Check the note above for storage tips.