Chili Garlic Sauce

This easy, no fuss chili garlic sauce is sweet, spicy, and packed with garlicky goodness. The best part is that it's made with all clean ingredients without any additives, and so way better than Huy Fong chili garlic sauce (you're welcome)! It's fresher, faster, and way more flavorful than store-bought hot sauces. I have this homemade version stored in my fridge at all times, ready-to-use on almost everything I eat.

If you’re all about spicy and bold flavors enhancers that are made with simple and clean ingredients (like me), then don’t miss my Spicy Garlic Chutney. It’s another easy spicy hot sauce recipe, but this one is made with dried Kashmiri chilies and some authentic Indian spices.

Why you’ll love this homemade chili garlic sauce?

• Simple: You need all but 10 simple ingredients to make chili garlic sauce, and most of them are pantry staples. Plus, the entire recipe comes together in just 15 minutes.
• Spicy: This is a sauce for spice lovers! If that sounds like you, drop what you’re doing and try it out! If you prefer things spicier, it’s easy to customize with different chili flakes.
• Versatile: This sauce is not just for Asian-inspired dishes. Add it to avocado toast, pasta, tacos, and more for a way to add flavor and heat.

What is chili garlic sauce?

Chili garlic sauce is an Asian-American condiment popularly sold under the brand name Huy Fong. Generally, chili garlic paste a vegan-friendly condiment; however some brands add ingredients like shrimp paste, so always double check the label.

Chili peppers, garlic, shallots, neutral oil, vinegar, and sugar make up the majority of this recipe, lending spicy, sweet, and zesty flavors. I’ve kept the seasonings simple, but you can get creative by using Chinese five spice, bay leaves, Szechuan peppercorns, and more.

To save a ton of time, I use gochugaru (Korean chili flakes) for both their vibrant red color and mellow heat. Not only do you skip having to chop fresh chilies, but gochugaru brings the right kick without overpowering the garlic. Plus, they give this sauce that signature smoky warmth and crunch similar to the best homemade chili garlic oil.

Ingredients & Substitutions

• Garlic : Fresh and finely minced for even cooking.
• Shallot: For a more mild and subdued taste.
• Avocado oil: Neutral and perfect for that chili garlic oil texture. I like to go with Chosen Foods brand for best results.
• Gochugaru (Korean chili flakes): Smoky, warm, not too hot. Get the scoop on gochugaru here.
• Low-sodium soy sauce: Adds savory umami without overpowering.
• Rice vinegar: For that essential zing, the mild acidity brightens up the flavors.
• Brown sugar: Helps balance the heat, and create that classic sweet and spicy sauce vibe.
• Sesame seeds: Nutty little crunch bombs.
• Salt & black pepper: For seasoning to taste.

Substitutions & Allergy-friendly swaps

• No gochugaru? Try red pepper flakes or a little smoked paprika.
• No shallots? Finely chopped yellow or sweet onion works.
• Out of avocado oil? Use any neutral oil you on hand.
• Need it gluten-free? Swap soy sauce for tamari or coconut aminos.
• No rice vinegar? Apple cider vinegar works, but go light.
• Out of brown sugar? Try regular sugar, coconut sugar, maple syrup, or agave.
• No sesame seeds? Skip or sub in a touch of toasted sesame oil.

How to make chili garlic sauce?

This recipe is quick and easy-to-make. Just follow my tips and tricks for the most consistently delicious results.

Preparation

Finely mince your garlic and shallots to cook evenly and release all that garlicky magic (this part is important for best flavor and texture). To visually learn how to mince garlic, check out Food Network.

Step 1: Sauté low and slow

In a small saucepan, add the minced garlic, shallots, and oil. Then turn the heat to low and let it simmer gently for about 4-5 minutes. Continuously stirring the garlic to avoid burning; it only needs to soften and get fragrant, not brown.

Step 2: Add spice

Add your gochugaru (Korean chili flakes) and stir for another 2 minutes. You’ll know it’s ready when the oil turns a gorgeous red and smells spicy-good.

Step 3: Season it up

Stir in the soy sauce, rice vinegar, brown sugar, sesame seeds, salt, and black pepper. Keep it on lowest heat, and let everything mingle for 2 more minutes while still stirring.

Step 4: Cool & store

Take the pot off the heat and let the sauce cool to room temp. Once it’s fully cooled, you can use it immediately or pour it into a clean jar with a lid and store it in the fridge.

Time-Saving tips

• Use a mini food processor to mince garlic and shallots.
• Double the batch and freeze in silicone trays.
• Pre-peeled garlic cloves = a weeknight win.
• Toast sesame seeds while the garlic sautés.
• Pre-mix your seasonings.
• Cool sauce in a wide dish so it chills faster.
• Use a splatter guard.
• Label your jar so you don’t forget the date.

Common mistakes & easy fixes

• Burnt garlic? Turn the heat way down and stir nonstop.
• Too salty? Add a pinch more sugar or vinegar.
• Too oily? Stir well or use less oil next time.
• Bland? Add more gochugaru or vinegar.
• Overcooked? Stick to the short simmer times.

Storage

• Refrigerate in an air-tight container for up to 30 days.
• Always use a clean spoon.
• If the oil hardens, warm it up gently.

Variations

• Seasonings: Try adding Chinese five spice, bay leaves, Szechuan peppercorn powder, star anise, toasted sesame oil, miso, or a dab of mushroom powder.
• Spicy: Turn the heat up a notch with Thai chilis, crushed red pepper, hot paprika, cayenne pepper flakes, or arbol chilis.
• Filipino-inspired: For an entirely different flavor profile, infuse your chili garlic paste with hoisin and star anise.

How to serve chili garlic sauce

• Drizzle over noodles, rice, tofu, or veggies.
• Swirl into soups like my Garlic Bok Choy Noodle Soup.
• Dip dumplings, spring rolls, or wraps.
• Mix with hummus or vegan mayo.
• Toss with roasted veggies or crispy potatoes.
• Add to my Spicy Garlic Cucumber Salad — so good!
• Slather on Vietnamese Pizza, stir into Chow Fun Noodles, Glass Noodles, Lemongrass Ramen, or Crispy Baked Tofu.

Best Peppers to Use + Is It Spicy?

Is chili garlic sauce spicy? Yes, but you control the heat. Gochugaru brings mild to medium warmth — flavorful, not fiery.

According to the Scoville scale, gochugaru clocks in between 1,500–10,000 SHU. That’s mild compared to Thai chilis, but spicier than bell peppers.

Other great chili options:

• Crushed red pepper flakes - Spicy, so go slow.
• Aleppo pepper - Mild and citrusy.
• Kashmiri chili powder - Bright color, low heat.
• Thai chili flakes - Super hot, tiny pinch only.
• Smoked paprika or chipotle - More smoky than spicy.
• Fresh chilis - Fresno or jalapeño work great.

FAQ

Want More Flavor?

If you enjoyed this homemade chili garlic sauce recipe, be sure to check out some of my other favorite flavor enhancers like these: