Recipe by ycrowe
"This is the best I've made. It tastes like the ones I have tried at Chinese restaurants."
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1 1/2 teaspoons
dried red pepper flakes
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.
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.
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.
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!!
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!
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Sweet Dipping Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 2
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