Inspired by Korean Chili Sauce. This has a great blend of heat and flavor through usage of Chili Paste, Bean Paste, Garlic, and Vinegar to make full bodied texture and flavor profile
Chef Tai’s Sweet and Spicy Sauce Try straight out of bottle on these dishes!
Glaze over Grilled Chicken with Skin on
Dipping Sauce for Sashimi
Drizzle over Baby Back Rib or BBQ meat
Drizzle over Bahn Mi Sandwich instead of the other chili sauce
Use as a Dipping Sauce for Fried Food. Especially great with Calamari!
Drizzle over Any Types of Rice Dish
KOREAN FRIED CHICKEN WINGS
Canola oil, for frying 24 chicken wing parts (12 wings separated into 2 pieces) One 12-ounce bottle Sweet & Spicy Chili Sauce 2 stick butter 1 tsp toasted sesame seed 1 sprig of green onion, minced
Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F. Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 6 to 8 minutes. Remove and drain on paper towels.
Repeat with the other half of the wing parts.
In a saucepan, melt the butter over medium-low heat. Add the Sweet and Spicy Chili Sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes. Pull it out of the oven and sprinkle with toasted sesame seed and minced green onion
AHI TUNA TARTARE
1 lbs Fresh Ahi tuna, finely diced 2 tbsp Sweet & Spicy Chili Sauce 1 tsp truffle oil 2 tsp chili oil 2 tbsp finely chopped chives 2 tbsp red onion, finely minced 1 tsp garlic, minced Salt and black pepper to taste
Mix all of the ingredients together. Ahi Tuna Tartare can be paired with fresh avocado and crispy chips for appetizer!
Sweet Chili BBQ ¼ cup Chef Tai’s Sweet & Spicy Chili Sauce 1 cup BBQ Sauce 1 tbsp Chef Tai’s Balsamic Red Wine Glaze 2 tbsp water
Combine all of the ingredients together. Use it for your favorite BBQ dishes to bring some sweet and spicy heat to the dish!