Chinese Chili Sauce Ingredients

You need nine ingredients to make one batch of Chinese chili sauce. The combination of fresh peppers, garlic, neutral oil, ground bean sauce, and sesame oil gives the finished sauce its chunky texture and savory chile flavor.

• 6 oz (170 g) Fresno chili peppers. These provide most of the sauce's bright red color, fruity pepper flavor, and moderate heat.
• 2 Chao Tian Jiao peppers. These add a sharper, hotter chile note to the Fresno base.
• 4 garlic cloves. Fresh garlic creates the aromatic foundation of the sauce.
• 3 tablespoons (45 ml) neutral plant oil. Corn, canola, peanut, rice bran, or vegetable oil works well for gently frying the aromatics.
• 1 teaspoon vinegar. Adds brightness to the rich oil-and-bean-sauce base.
• 1 teaspoon sugar. Balances the chile heat and salty fermented flavors.
• 1 teaspoon salt. Season the peppers and bring the other ingredients together.
• 1 tablespoon ground bean sauce. This is a key savory ingredient, adding fermented soybean flavor, saltiness, and deeper umami to the sauce.
• 1 teaspoon sesame oil. Added at the end for a nutty aroma.

Ground bean sauce plays a larger role than a simple seasoning. It rounds out the fresh chile heat and gives the sauce the deeper savory flavor that distinguishes this style of 辣椒醬 from a basic fried chile-and-garlic mixture.

How To Make Chinese Chili Sauce Step by Step

Make Chinese chili sauce in three steps: prepare the garlic and peppers, gently fry them in oil, then add the seasonings. The recipe takes 5 minutes to prep and 7 minutes to cook.

Step 1: Prepare the Garlic and Chili Peppers

Smash, peel, and finely chop 4 garlic cloves, then place them in a small bowl.

Remove the stems from 6 oz (170 g) Fresno peppers. Slice the peppers lengthwise, cut them into thin strips, then turn the strips and dice them into small pieces.

Trim and finely chop the 2 Chao Tian Jiao peppers the same way.

Keep the garlic and peppers in separate bowls. The garlic goes into the wok first so it has time to release its aroma before the fresh peppers are added.

Step 2: Fry the Garlic and Peppers

Heat a wok over high heat until it is hot but not smoking. Lower the heat to medium-low, add 3 tablespoons (45 ml) neutral oil, and let the oil reach about 250°F (121°C).

At this temperature, the goal is a gentle fry rather than browning. The garlic and peppers should release their aroma and flavor into the oil without becoming crisp or dark.

Add the chopped garlic first and stir continuously until fragrant.

Add the diced Fresno and Chao Tian Jiao peppers. The mixture should bubble gently rather than fry aggressively.

Cook over medium heat for 1 minute, then lower the heat and cook for another 2 minutes, stirring regularly. The peppers should soften slightly and the oil should begin taking on their red color.

If the garlic starts browning quickly, lower the heat. You can also add a small splash of room-temperature neutral oil to bring the oil temperature down.

Step 3: Season the Sauce

Add:

• 1 teaspoon vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon ground bean sauce

Stir until evenly combined and cook for another 40–50 seconds.

Turn off the heat, add 1 teaspoon sesame oil, and mix thoroughly.

Transfer the finished sauce to a clean airtight container once it has cooled. One batch makes approximately 1 cup (240 ml).

How To Adjust Chinese Chili Sauce

Adjust the pepper varieties or ground bean sauce depending on whether you want more heat, less heat, or a stronger savory flavor.

For a milder, fruitier sauce, use jalapeños or New Mexico chiles for part of the pepper base.

For a hotter sauce, use more Chao Tian Jiao peppers or another fresh chile with a higher heat level.

Serrano peppers work well when Chao Tian Jiao is difficult to find because they provide a sharper heat without changing the sauce structure substantially. Made With Lau also lists serrano as a practical substitute.

If the sauce tastes too chile-forward, add a little more ground bean sauce. Its fermented soybean flavor adds savoriness and helps balance the fresh pepper heat.

What To Eat With Chinese Chili Sauce

Chinese chili sauce works especially well with rice, noodles, dumplings, stir-fries, congee, steamed foods, and dishes that need both heat and savory flavor.

Try it with:

• Fried rice: Stir in a small spoonful while cooking or serve it on the side.
• Noodles: Spoon it over lo mein, chow fun, or noodle soups.
• Dumplings and egg rolls: Use it as a dipping condiment.
• Congee: Stir in 1–2 teaspoons for heat and fermented bean flavor.
• Mapo tofu: Use it when a recipe calls for a fresh Chinese chile sauce.
• Steamed fish or tofu: Spoon a little over the top before serving.

It also works well as a table condiment with plain steamed rice or as an extra seasoning in stir-fries.

For a ready-to-use Vietnamese-style option with a different flavor profile, CHIN-SU Vietnamese Hot Sauce works well with rice, noodles, fried foods, and grilled dishes.

How Long Does Homemade Chinese Chili Sauce Last?

Keep homemade Chinese chili sauce in a clean airtight container in the refrigerator and always use a clean, dry spoon.

Made With Lau recommends refrigerated storage for up to 1 year for this specific cooked chili sauce recipe. Discard the sauce if you notice mold, unusual discoloration, or a rancid or unfamiliar odor.

Keep the container sealed between uses and avoid introducing water from wet utensils, since moisture can shorten the quality of an oil-based chile condiment.

For more information about refrigerated hot sauce storage, see should hot sauce be refrigerated. For broader guidance on quality and spoilage, see can hot sauce expire.

Have you tried this Chinese chili sauce yet, or are you still deciding which variation to start with? Drop your questions, tweaks, or results in the comments below. No question is too small, and every batch is worth talking about. If this recipe worked for you, a quick star rating goes a long way toward helping other home cooks find it. Share your finished jars on social media with #CHINSUHotSauce and tag us; we read every single one. Ready to skip the wok for a night? CHIN-SU Chili Sauce is right there waiting at chinsu.com.

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