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Hot and Sweet Dipping Sauce


"This is the best I've made. It tastes like the ones I have tried at Chinese restaurants."
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20 m servings 101 cals
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 59
  1. 69 Ratings

Most helpful positive review

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

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.

Most helpful
Most positive
Least positive

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.

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 t...

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. Excelle...

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 o...

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 ...

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 syr...

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!

Fantastic! Taste just like from the restaurant. I used Splenda instead of white sugar, because that's all I keep in the house, and used minced garlic from the jar instead of a garlic clove. T...

Fantastic sauce for eggrolls or wontons. It is meant to be on the thin side to gently flavor, not coat, items. Just like the good oriental restaurant versions.