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My review
Hot and Sweet Dipping Sauce
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ycrowe
"This is the best I've made. It tastes like the ones I have tried at Chinese restaurants."
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Ingredients
20 m servings 101Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
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Reviews
Read all reviews 6171 Ratings
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Most helpful positive review
4/5/2006
It really does taste like that at the Chinese restaurants. Very good, spicy! I thickened it a little with cornstarch as I was using it as a dipping sauce for fondue.
Most helpful critical review
10/24/2010
This was a bit too 'vinager-ish' for us. Perhaps next time, I won't use as much rice vinegar, although this was a nice concept.
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4/5/2006
It really does taste like that at the Chinese restaurants. Very good, spicy! I thickened it a little with cornstarch as I was using it as a dipping sauce for fondue.
7/1/2008
All I can say is make it exactly the way it is and you can't go wrong. I served it with tokatsu and everyone raved about it and was very surprised at the flavor that this sauce brought to the t...
6/10/2007
My husband & I went bonkers over this sauce when we used it with the 'Chicken Katsu' & white rice I make off this site. I only used 1 t. red pepper flakes & it was spicy enough for us. Excelle...
9/21/2009
I thought this was the perfect combination of flavors, but definitely too spicy. I've made it twice, the second time with garlic powder instead of fresh (because I was out) and only a sprinkle o...
1/31/2007
Wow, this was really authentic! I served it with store bought eggrolls from the freezer section and made fried rice and hot and sour soup. My hubby was so impressed he asked me to serve as an ...
3/15/2010
Nice! VERY spicy as written, so add the red pepper sparingly if you're a heat lightweight. I added little more garlic and salt than called for. The texture was perfect, a little thinner than syr...
7/14/2006
This sauce is outstanding! I also thickened it with cornstarch (about 1 TBS).. The chilis gave it a fantastic color and flavor. I will definately be making this again.. thanks much!
2/19/2011
Fantastic! Taste just like from the restaurant. I used Splenda instead of white sugar, because that's all I keep in the house, and used minced garlic from the jar instead of a garlic clove. T...
1/4/2009
Fantastic sauce for eggrolls or wontons. It is meant to be on the thin side to gently flavor, not coat, items. Just like the good oriental restaurant versions.