Chinese Chili Sauce Recipe (辣椒醬) (Edit recipe)

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Chinese chili sauce, or 辣椒醬 (là jiāo jiàng), is a cooked chili condiment made by gently frying fresh peppers and garlic in oil, then seasoning the mixture with vinegar, sugar, salt, sesame oil, and ground bean sauce. This recipe combines Fresno peppers for fruity red pepper flavor with Chao Tian Jiao peppers for sharper heat. Ground bean sauce adds fermented soybean flavor and savory umami depth, creating a richer profile than a simple chili-garlic sauce. The recipe takes about 12 minutes, including 5 minutes of preparation and 7 minutes of cooking. One batch produces approximately 1 cup (240 ml). Serve it with fried rice, noodles, dumplings, egg rolls, congee, mapo tofu, steamed fish, tofu, stir-fries, and other savory dishes.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

7 minutes

INGREDIENTS

9

Serves: 8

Ingredients

6 oz Chili Peppers, Fresno chili peppers
2 Chili Peppers, Chao Tian Jiao peppers
4 cloves Garlic, Aromatic base
3 Tbsp Annatto oil
1 tsp White Wine Vinegar
1 tsp Cane Sugar
1 tsp Salt
1 Tbsp Chinese Long Beans, Ground bean sauce
1 tsp Sesame Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Prepare the garlic and chili peppers. Smash, peel, and finely chop garlic cloves. Remove stems from Fresno peppers and Chao Tian Jiao peppers, then cut them into small pieces. Keep garlic and peppers separate because garlic is added first during cooking.
Step 2: Fry the garlic and peppers. Heat a wok until hot but not smoking. Lower the heat to medium-low, add neutral oil, and bring the oil to about 250°F (121°C). Add garlic first and stir until fragrant, then add Fresno and Chao Tian Jiao peppers. Cook over medium heat for 1 minute, reduce heat, and continue cooking for another 2 minutes until peppers soften and oil becomes red.
Step 3: Season the sauce. Add vinegar, sugar, salt, and ground bean sauce. Stir until evenly combined and cook for another 40–50 seconds. Turn off the heat, add sesame oil, and mix thoroughly.
Step 4: Cool and store. Allow the sauce to cool completely, then transfer it into a clean airtight container.

Notes

Keep garlic and peppers separate during preparation because garlic cooks first. Avoid overheating the oil because the goal is gentle frying rather than browning. Use Fresno peppers for fruity flavor and Chao Tian Jiao peppers for sharper heat. Replace Chao Tian Jiao peppers with serrano peppers if they are unavailable. Add more ground bean sauce for a stronger fermented soybean flavor. Store the finished sauce refrigerated and use a clean, dry spoon each time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	227
Fat:	6 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	277 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.