Chinese Chili Sauce Recipe (辣椒醬)

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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Step 1

Prepare the garlic and chili peppers: Smash, peel, and finely chop 4 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 over high heat until hot but not smoking. Lower heat to medium-low, add 3 tablespoons (45 ml) neutral oil, and bring the oil to about 250°F (121°C). Add garlic first and stir continuously until fragrant. Add Fresno and Chao Tian Jiao peppers, then cook for 1 minute over medium heat and another 2 minutes on lower heat 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.

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