Garlic Chili Dressing

Name: Garlic Chili Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (150 ml)
Cuisine: Asian
Ingredients: 3 Tbsp sweet aromatic soy (or light soy + sugar) (45 ml) Soy Sauce; 1 1/2 tsp (if using light soy) (6 g) Sugar; 6 Tbsp chili oil with sediment (90 ml) Chili Oil; 3 tsp crushed (~1 Tbsp heaped) (15 g) Garlic

Independent adaptation of a publicly published Fuchsia Dunlop recipe. Not affiliated with, sponsored by, or endorsed by Fuchsia Dunlop.

DRESSING · WONTONS & DUMPLINGS

In the published recipe, this is the dressing for batch scaled.

Fuchsia Dunlop's wonton chili-oil dressing for dumplings.

On the jar

WONTON

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.9× recipe

Add to a jar

Ratio

CHILI OIL 90 mlSOY SAUCE 45 ml

Ingredients

Soy Sauce3 Tbsp sweet aromatic soy (or light soy + sugar) (45 ml)
Sugar1 1/2 tsp (if using light soy) (6 g)
Chili Oil6 Tbsp chili oil with sediment (90 ml)
Garlic3 tsp crushed (~1 Tbsp heaped) (15 g)

Method

Pour to the lines in order (bottom → top): CHILI OIL, SOY SAUCE.
Add by count: 5½ CLOVES GARLIC.
Season to finish: SUGAR (about 1 Tbsp).
Cap the jar and shake until emulsified.

Get Garlic Chili Dressing + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 2 stars · 3 national awards

Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Lime Honey Chilli Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.

Originally published as Wonton Chili-Oil Dressing.

Adapted from a Fuchsia Dunlop recipe (Fuchsia Dunlop / Epicurious (batch scaled)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Fuchsia Dunlop / Epicurious (batch scaled) (published as “Wonton Chili-Oil Dressing”). Full citation lives in Provenance.

Add to a jar