Dec 15, 20243 min read

Hot and Spicy Sauce

Ingredients:

8 tbsp sugar, 2 tbsp salt (Sugar balances the heat and salt enhances all the flavors.)
2 tbsp chicken powder (Adds umami flavor, boosting the overall savory taste.)
2 tbsp mature vinegar (The acidity balances the spiciness and cuts through the richness.)
3 tbsp dark soy sauce (Provides a deep color and salty, umami flavor.)
2 tbsp light soy sauce (Adds saltiness without overpowering the other ingredients.)
2 tbsp sesame oil (Contributes a nutty aroma and enhances the sauce’s smooth texture.)
2 tbsp fish sauce (Gives a savory, fermented umami depth.)
2 tbsp peanut butter (Adds creaminess, a nutty flavor, and richness to the sauce.)
4 tbsp chili oil (Infuses spiciness and a beautiful red color.)
1 tbsp Chinese prickly ash oil (Provides a tingling, numbing sensation unique to Sichuan cuisine.)
⅙ tbsp Sichuan chili powder (Adds heat and vibrant red color.)
⅙ tbsp paprika (Enhances the red color and adds mild heat.)
⅙ tbsp caraway powder (Gives the sauce a warm, earthy, and slightly sweet note.)
6 tbsp water (Thins the sauce and helps combine all the ingredients evenly.)

Step 1: Mix Dry Ingredients

In a bowl, combine sugar, salt, chicken powder, Sichuan chili powder, paprika, and caraway powder. Mix well.

Why?
Mixing dry ingredients first ensures an even distribution of flavors, so each bite has a balanced taste.

Step 2: Combine Nutty and Spicy Ingredients

Add peanut butter, sesame paste, sesame oil, Chinese prickly ash oil, and chili oil to the mixture. Stir until smooth.

Why?
Peanut butter and sesame paste provide a creamy, rich texture that balances the heat from the chili oil and Sichuan chili powder.
Chili oil and Chinese prickly ash oil infuse the sauce with spiciness and the signature tingling sensation known as “málà” (麻辣) in Sichuan cuisine.

Step 3: Add Liquids for Flavor and Balance

Stir in mature vinegar, dark soy sauce, light soy sauce, fish sauce, and water. Mix well.

Why?
Vinegar provides acidity to balance the richness and spiciness of the sauce.
Soy sauces add saltiness and umami depth, while the dark soy sauce enhances color.
Fish sauce boosts umami with its fermented, savory flavor.
Water helps thin the sauce to the perfect consistency.

Step 4: Simmer and Cool

Transfer the mixture to a saucepan and simmer over low heat until slightly thickened. Remove from heat and allow it to cool.

Why?
Simmering allows the flavors to meld together, as heat helps release aromatic oils from the spices and ingredients.
Cooling the sauce ensures a smooth, balanced flavor while thickening slightly as it cools.

Balancing Spiciness and Sweetness:
- The sugar softens the heat from chili oil and chili powder, creating a balance of spicy and sweet flavors.
Acidity and Richness:
- The vinegar cuts through the creamy richness of peanut butter and sesame paste, providing balance.
Umami Depth:
- Ingredients like chicken powder, fish sauce, and soy sauce provide umami, the savory taste that makes food satisfying.
Sichuan Flavor – “Málà” (麻辣):
- Sichuan chili powder and Chinese prickly ash oil add the classic spicy and numbing sensation that defines Sichuan cuisine.

This hot and spicy sauce is ideal for:

It can also be used as a dipping sauce, stir-fry base, or drizzle for noodles and dumplings.

Stir Well: Stir continuously to ensure smooth consistency and avoid lumps from peanut butter or sesame paste.
Low Heat: Simmer gently to prevent burning and allow flavors to combine naturally.
Balance Taste: Adjust sugar, vinegar, or chili to suit your preferred balance of sweetness, acidity, and spiciness.

Sweetness (Sugar): Balances the heat from chili oil.
Spiciness (Chili oil and Sichuan powder): Provides a punch of heat and tingling flavor.
Acidity (Vinegar): Brightens the sauce and cuts through rich, creamy textures.
Umami (Soy sauce, fish sauce, chicken powder): Adds savory depth to tie everything together.

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