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
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Feel free to pin the below picture on your Pinterest Board for easy reference.
Love it. Thanks so Much!
Thanks so much! It’s one of my go to quick meal too. 🙂
Hi there! What kind of red chili do you like to use? Thanks!
Hello Lucy, you can use any chile flakes but I found that the lighter color and more crushed version makes the prettiest. Or you can try Sichuan or Korean chile flakes. Thanks
The recipe shows fresh chilies? Korean or jalapeño or ? No mention of dried chili
In the recipe photos?;)
Hi B, I used fresh red jalapeños. Any red chiles would work depending on the heat that you like. Thanks,
I love this sauce so much!
Thanks so much Alison. the sauce is a great keeper. 🙂 Best, WoonHeng