As you’ve undoubtedly seen, we’ve returned, friends, to the mystical realm of Chinese condiments–i.e. SAUCE.
Now that we’ve conquered the elusive Homemade Chili Oil and Ginger Scallion Oil (I believe the terms “elixir of life” and “condiment of the gods” were bandied about by some…), we can move on to more complicated and lesser known sauces. One such concoction is Chiu Chow sauce, which, in a nutshell, is chili oil gone hog wild. Those folks in Chiu Chow China really know what they’re doing!
First, I should say that recipes for Chiu Chow chili sauce are rather limited. A quick Google search rendered relatively few findings—just a handful of variations that left me less than satisfied. So, I turned to a key source in any home cook’s arsenal—the label on the store-bought version—our gold standard for study? Lee Kum Kee’s version (if you’re just too lazy to read on, you can buy a jar here). A close study of various ingredients—some more chemical than others—brought me back to a core list of ingredients…
The most vital of those ingredients is the Golden Goose Egg Secret #1 of making delicious Chiu Chow sauce at home: garlic. Lots and lots of it—enough to ward off potential dates within a 10-mile radius. Enough to scare the vampires out of your kids’ nightmares. Yes. That much.
Golden Goose Egg Secret #2 of making delicious Chiu Chow sauce at home is that the key salt component and distinctive flavor profile comes from the addition of soy sauce. Shockingly unorthodox, I know, but it adds that signature dark color and rich, umami flavor.
It’s gotten to the point that Sarah and I have split into 2 sauce factions—Sarah remains determinedly loyal to “lady sauce” our old standby, whereas I have cast caution to the wind and pledged allegiance to this amazingly delicious, garlicky, spicy Chiu Chow oil. For long-time readers of our blog, yes, this sauce is THAT powerful. “The lady” is no longer my number one main homie. It’s this delightful concoction of garlic, chili, and soy.
I think that by now I’ve probably convinced you of it’s awesomeness, so let’s get started, shall we?
You’ll need:
- 15 fresh chili peppers, thinly sliced (we use Thai bird’s eye chilies, and they are SPICY, so adjust to taste / pepper type)
- 2 teaspoons salt (or to taste)
- 2 heads of garlic, peeled
- 1¼ cups neutral oil (like vegetable or canola)
- 1 cup Sichuan chili flakes
- ½ teaspoon sugar
- 2 tablespoons regular or light soy sauce
Slice the fresh chili peppers thinly. Place into a mortar and pestle along with 2 teaspoons salt. Grind and mix thoroughly with the pestle—you don’t need to form a paste, just break down the peppers slightly. This is my shortcut for salt-preserved chilies. I’m not really sure if it actually approximates salt-preserved chilies, but it does add really great spice and texture! Set aside and prepare the rest of your ingredients.
Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. However, it should NOT become crisp or fry intensely at all. You can turn the heat up and down between medium-low and medium-high to slow or expedite the process as need be. If you want to be more cautious about it, the ideal heat should be between 225 to 250 degrees F and you can use a candy thermometer to monitor the oil temperature.
When the garlic is ready (about 30 minutes later, give or take 10 minutes depending on how cautious you’re being), add the salted chilies. Stir and let fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices.
Next, add the last ¾ cups of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chilies, which is why we started with only 1/2 cup.
Now add your chili flakes and sugar. Stir to combine.
Finish off with 2 tablespoons of soy sauce, and you’ve got a delicious jar of homemade chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it’s cooled first to get a more accurate read on the flavor.)
Transfer to a clean jar. In our experience, the sauce stores well at the top/back of the refrigerator (the coldest part) for a good 2-3 months. And, of course, always dip into it with a clean spoon/chopsticks to preserve it. But we’re betting it doesn’t last past the 2-week mark!
Homemade Chiu Chow Chili Sauce Recipe
Ingredients
- 15 fresh chili peppers (e.g., Thai bird's eye chilies but adjust to taste / pepper type) (thinly sliced)
- 2 teaspoons salt (or to taste)
- 2 heads garlic (peeled)
- 1¼ cups neutral oil (like vegetable or canola)
- 1 cup Sichuan chili flakes
- ½ teaspoon sugar
- 2 tablespoons soy sauce
Instructions
- Slice the fresh chili peppers thinly. Place into a mortar and pestle along with 2 teaspoons salt. Grind and mix thoroughly with the pestle—you don't need to form a paste, just break down the peppers slightly. This is my shortcut for salt-preserved chilies. I'm not really sure if it actually approximates salt-preserved chilies, but it does add really great spice and texture! Set aside and prepare the rest of your ingredients.
- Mince the garlic. I used a garlic press; a food processor also works well. Then again, nothing wrong with old-fashioned elbow grease!
- Heat ½ cup of your oil in a small saucepan over medium heat. Add the garlic. Stir and let fry gently until the garlic turns golden yellow in color. However, it should NOT become crisp or fry intensely at all. You can turn the heat up and down between medium-low and medium-high to slow or expedite the process as need be. If you want to be more cautious about it, the ideal heat should be between 225 to 250 degrees F and you can use a candy thermometer to monitor the oil temperature.
- When the garlic is ready (about 30 minutes later, give or take 10 minutes depending on how cautious you're being), add the salted chilies. Stir and let fry gently for another 5-10 minutes, again watching closely so as not to burn the oil and spices.
- Next, add the last ¾ cups of oil to the saucepan to heat through. Too much oil early on in the process makes it more difficult to evenly fry the garlic and chilies, which is why we started with only 1/2 cup.
- Now add your chili flakes and sugar. Stir to combine. Finish off with 2 tablespoons of soy sauce, and you've got a delicious jar of homemade chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it's cooled first to get a more accurate read on the flavor.)
- Transfer to a clean jar. In our experience, the sauce stores well at the top/back of the refrigerator (the coldest part) for a good 2-3 months. And, of course, always dip into it with a clean spoon/chopsticks to preserve it. But we're betting it doesn't last past the 2-week mark!
Notes
Nutrition
Heather says
What kind is chilies did you use?
Kaitlin says
Hi Heather, we use Thai bird’s eye chilies!
Bev Stewardson says
We have made and LOVED your original chilli oil from about 2015 – we are never without it!
However, our loyalty has been sorely tested with the Chiu Chow Oil. Gave it a try because it reminded me of an old love, dumplings (various types) dipped in chiu chow oil at Din Tai Fung in Singapore.
Now trying various types of chilli to get that special flavour (currently trying a combination of cabe rawit, a fiery Indonesian chilli, with serrano and some large red, milder chillies for flavour). Whatever, I am waffling on a bit, this is a sensational recipe – thank you!! 🎊🎊
Kaitlin says
Hi Bev, Yaaas, thank you! We feel EXACTLY the same. We were devotees of our own chili oil but we’re garlic heads so it’s tough to shake this Chiu Chow from our regular rotation. So glad you enjoyed it! When you land on a final chili ratio, I’m sure the other readers would appreciate you sharing your pepper wisdom! Thanks again!
Steve says
What type of fresh chili peppers do you like to use for this recipe? I have some red serrano peppers — do you think that would work?
Kaitlin says
Hi Steve, you could use red serrano peppers; we actually use Thai bird’s eye chilies which are HOT. So the serrano might be a good compromise. I would experiment though as you could probably afford to add a little more Serrano to get that fresh pepper spicy flavor. Good luck!
Martina says
Think I may have cocked it up. I used birds eye chillis and regular chilli flakes. I had to dilute it down with an extra 2 cups of oil. Blow your brains hot. We’ll use it though. Thank you
Bill says
Hi Martina, use those birds eye chilis with caution! They should only be added to kick things up if it’s needed. This batch should build up your tolerance :)