Homemade Asian Sauces to enhance the flavors of your Asian dish. (Page 2 ) | April 5, 2025

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.
Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.
Let the sauce cool completely and store in an airtight container in the refrigerator where it will keep for 2-3 weeks.
Sweet Chili Sauce
1/3 cup rice vinegar
1/3 cup water
1/3 cup + 2 tbsp sugar
1 tablespoon rice wine
2 tsp dried chili flakes
1 1/2 tsp minced garlic
1 tsp finely minced ginger
1 tsp soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.
Peanut Sauce
3 Tbsp peanut butter
1 Tbsp sesame oil
2 tsp sriracha sauce
1 tbsp hoisin sauce
1 clove garlic minced
2 tsp rice vinegar
2 to 4 Tbsp warm water
crushed peanuts
In a medium mixing bowl, add boiling water, peanut butter, hoisin sauce, and or vinegar. Mix until well combined. Note: The sauce will thicken up as it cools down. Add more water, if needed, to reach your desired consistency.
Spoon some into individual dipping bowls. Garnish with crushed roasted peanuts and sriracha.
Yum Yum Sauce
1 cup mayonnaise
1 tablespoon ketchup
1 tablespoon melted butter
1 tablespoon rice vinegar
1/4 teaspoon paprika
3/4 teaspoon garlic powder
1 tablespoon granulated sugar
a few splashes of hot sauce
Thoroughly combine all the ingredients in a small bowl, cover and chill for at least 2 hours before serving. Preferably overnight for best flavor results.
Store in an airtight jar in the fridge where it will keep for up to a week.

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