How long does chilli garlic sauce keep?

2 weeks refrigerated in a sealed container. Shake or stir before use as ingredients may separate.

Sauce Recipe

Chilli Garlic Sauce

Name: Indo-Chinese Chilli Garlic Sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 cup (250ml)
Cuisine: Indo-Chinese
Ingredients: 20 garlic cloves, finely minced; 8-10 fresh red chillies, deseeded and chopped; 2 tablespoons dried red chilli flakes; 4 tablespoons vegetable oil; 3 tablespoons rice vinegar; 3 tablespoons light soy sauce; 2 tablespoons tomato ketchup; 1 tablespoon sugar; 1 teaspoon sesame oil; ½ teaspoon salt; 4 tablespoons water; 1 tablespoon cornstarch mixed with 2 tablespoons water

The Sharp Drizzle

Sharp, garlicky, and intensely savory. Unlike Schezwan (which is paste-like), this is a pourable sauce perfect for drizzling, dipping, and tossing. The all-purpose Indo-Chinese condiment.

Prep 5 mins

Cook 8 mins

Yields 1 cup

Keeps 2 weeks

Ingredients

20 garlic cloves (finely minced, not paste)
8-10 fresh red chillies (deseeded, finely chopped)
2 tbsp dried red chilli flakes (for texture)
4 tbsp vegetable oil
3 tbsp rice vinegar
3 tbsp light soy sauce
2 tbsp tomato ketchup (the secret ingredient)
1 tbsp sugar
1 tsp sesame oil (finishing aroma)
½ tsp salt
4 tbsp water
1 tbsp cornstarch + 2 tbsp water (slurry)

Method

Finely minced garlic and chopped red chillies on a dark cutting board

Prep: Mince & Chop

Finely mince the garlic—do NOT use paste. The visible garlic pieces are part of this sauce's character.

Deseed the fresh red chillies and chop them finely. Mix cornstarch with water to make your slurry.

Garlic and chillies frying in a wok until fragrant

Blast: Fry the Aromatics

Heat oil in a wok until shimmering. Add minced garlic and fry for 30 seconds until fragrant—but NOT brown. Brown garlic is bitter garlic.

Add fresh chillies and chilli flakes. Stir-fry for 1 minute until the oil turns red and everything smells amazing.

Cornstarch slurry being poured into the wok creating a glossy sauce

Glaze: Build & Thicken

Add vinegar, soy sauce, ketchup, sugar, and water. Bring to a simmer.

Give the cornstarch slurry a quick stir (it settles fast), then pour it in while stirring constantly. The sauce will turn glossy within 30 seconds.

Remove from heat, drizzle sesame oil, and stir through.

Cool & Store

Let the sauce cool completely before transferring to a clean jar or squeeze bottle.

Keeps 2 weeks refrigerated. Shake before use—ingredients may separate.

Pro Tips

Fresh Garlic Only

Garlic paste doesn't have the same texture or punch. Mince it fresh—it takes 5 minutes.

Ketchup Is Secret

It sounds wrong, but ketchup adds sweetness, body, and that familiar Indo-Chinese flavour.

Stir the Slurry

Cornstarch settles in seconds. Always stir immediately before adding or you'll get lumps.

30 Seconds Max

Garlic goes from golden to burnt in seconds. Keep it moving and watch the colour.

Use It For

3 tbsp Chilli Chicken Toss to coat 2 tbsp Chilli Paneer Glaze 2 tbsp Spring Roll Dip Per person

1 tbsp Fried Rice Drizzle Per portion

Storage

Glass Jar

2 weeks refrigerated. Shake before use.

Squeeze Bottle

2 weeks refrigerated. Easier for drizzling.

Frequently Asked Questions

Can I use garlic paste instead of fresh garlic?

Fresh minced garlic is best—paste doesn't have the same texture or punch. The visible garlic pieces are part of this sauce's character and give it that restaurant look.

Why is my sauce not glossy?

You need the cornstarch slurry. It's what creates that restaurant shine. Make sure to stir the slurry right before adding (cornstarch settles) and cook until the sauce turns glossy—about 30 seconds.

How do I make it spicier?

Add more fresh chillies and keep the seeds in. You can also add ½ teaspoon of cayenne pepper or extra chilli flakes at the end.

What's a good substitute for rice vinegar?

White vinegar works, but use slightly less (2.5 tbsp instead of 3) as it's more acidic. Apple cider vinegar is another option with a milder, fruitier taste.