Hot and Sweet Dipping Sauce Recipe -
Hot and Sweet Dipping Sauce Recipe
  • READY IN 20 mins

Hot and Sweet Dipping Sauce

Recipe by  

"This is the best I've made. It tastes like the ones I have tried at Chinese restaurants."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Apr 05, 2006

It really does taste like that at the Chinese restaurants. Very good, spicy! I thickened it a little with cornstarch as I was using it as a dipping sauce for fondue.

Most Helpful Critical Review
Oct 25, 2010

This was a bit too 'vinager-ish' for us. Perhaps next time, I won't use as much rice vinegar, although this was a nice concept.

Jul 01, 2008

All I can say is make it exactly the way it is and you can't go wrong. I served it with tokatsu and everyone raved about it and was very surprised at the flavor that this sauce brought to the table. Will def make on many occasions.

Jun 10, 2007

My husband & I went bonkers over this sauce when we used it with the 'Chicken Katsu' & white rice I make off this site. I only used 1 t. red pepper flakes & it was spicy enough for us. Excellent!!

Sep 21, 2009

I thought this was the perfect combination of flavors, but definitely too spicy. I've made it twice, the second time with garlic powder instead of fresh (because I was out) and only a sprinkle of red pepper flakes and it was perfect!

Jan 31, 2007

Wow, this was really authentic! I served it with store bought eggrolls from the freezer section and made fried rice and hot and sour soup. My hubby was so impressed he asked me to serve as an appetizer at our superbowl party this weekend!

Mar 16, 2010

Nice! VERY spicy as written, so add the red pepper sparingly if you're a heat lightweight. I added little more garlic and salt than called for. The texture was perfect, a little thinner than syrup. Thanks for the recipe!

Jul 14, 2006

This sauce is outstanding! I also thickened it with cornstarch (about 1 TBS).. The chilis gave it a fantastic color and flavor. I will definately be making this again.. thanks much!


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  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 146 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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