11 Small-Batch Chinese Chili Sauce Recipes to Make

Very few kitchen staples bring as much joy as a small-batch chili sauce. These Chinese-inspired recipes are perfect for spicing up quick dinners without overwhelming your pantry. Each one is a little jar of magic. Ready to stir up some heat?

Oil-Splashed Chili Crisp

Keen to elevate your condiment repertoire? This Oil-Splashed Chili Crisp delivers a piquant symphony of toasted chili flakes, numbing Sichuan peppercorns, and crispy aromatics bathed in fragrant hot oil. A single spoonful transforms any meal from mundane to magnificent.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Chili Mixture

• 1/2 cup dried chili flakes
• 2 tablespoons Sichuan peppercorns, coarsely ground
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar

For the Aromatics

• 1 (2-inch) piece fresh ginger, thinly sliced
• 4 scallions, cut into 2-inch lengths (white and light green parts)

For the Oil Infusion

• 1 cup neutral oil (such as canola or grapeseed)

Instructions

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Heralded by a heady aroma of toasted chilies and Sichuan pepper, this chili crisp boasts a satisfying crunch from the fried ginger and scallions. Drizzle it over noodles, eggs, roasted vegetables, or stir into soups for an instant umami boost – every jarful promises a treasure trove of texture and heat.

Garlic Chili Sauce

Keen home cooks understand that the best condiments are born from patience and quality ingredients. This garlic chili sauce, with its vibrant red chilies, pungent garlic, and a quick fermentation, delivers a tangy, complex heat that elevates any dish.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Chili-Garlic Base

• 8 ounces fresh red chilies (such as red jalapeños or Fresno)
• 4 large garlic cloves, peeled
• 1 tablespoon kosher salt

For Finishing

• 2 tablespoons unseasoned rice vinegar

Instructions

1. Wash the fresh red chilies thoroughly, then pat them dry with a clean towel; remove the stems and roughly chop them into 1-inch pieces—wearing gloves is highly recommended to avoid skin irritation.
2. Peel the garlic cloves and slice them in half lengthwise.
3. Place the chopped chilies and garlic in a non-reactive bowl; add the kosher salt and toss to coat every piece evenly.
4. Transfer the mixture to a clean quart-sized glass jar, pressing down firmly with a spatula to release any air pockets and submerge the solids in their own juices; leave at least 1 inch of headspace.
5. Cover the jar with a piece of cheesecloth and secure it with a rubber band or jar ring; this allows airflow while keeping out dust and insects.
6. Set the jar in a cool, dark place (around 65–70°F) to ferment for 2 to 3 days, checking daily and stirring with a clean spoon to redistribute the salt and prevent mold; you should see small bubbles forming by day 2.
7. After the fermentation period, transfer the entire contents of the jar to a blender; add the rice vinegar and pulse a few times, then blend on high until the sauce is smooth but still has a slight texture—about 30 seconds.
8. Scrape down the sides of the blender with a rubber spatula, then taste and adjust salt if necessary (though the fermentation typically provides enough).
9. Pour the finished sauce into a clean, airtight jar or bottle; refrigerate immediately. The flavor will continue to deepen over the next few days.

Once fermented, this sauce develops a complex tanginess that balances the raw heat of the chilies with a subtle garlicky undertone. Drizzle it over tacos, stir into noodle bowls, or use as a dipping sauce for spring rolls—it keeps for up to two months refrigerated, getting better with time.

Sichuan Mala Chili Sauce

Piquant and profoundly aromatic, this Sichuan Mala Chili Sauce captures the essence of classic Chinese numbing-spicy cuisine. Crafted with carefully sourced dried chilies and fiery Sichuan peppercorns, it brings a layered heat that lingers. Perfect for stir-fries, noodles, or as a dipping condiment.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the chili base

• 1 oz dried Sichuan chilies (about 1 cup)
• 1 tbsp Sichuan peppercorns
• 1 cup hot water

For the sauce base

• 1/2 cup vegetable oil
• 3 tbsp doubanjiang (fermented broad bean paste)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Remove stems from dried chilies and shake out seeds. Place chilies in a bowl, cover with hot water, and soak for 15 minutes until softened.
2. While chilies soak, toast Sichuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Grind to a powder using a spice grinder or mortar.
3. Drain soaked chilies, reserving 2 tablespoons of soaking liquid. Transfer chilies to a blender with the reserved liquid and blend into a coarse paste.
4. Heat vegetable oil in a wok or skillet over medium-high heat until shimmering. Add doubanjiang and stir-fry for 1 minute until fragrant and oil turns red.
5. Reduce heat to medium. Add minced garlic and ginger; stir-fry for 30 seconds until aromatic, taking care not to burn.
6. Add the chili paste and ground Sichuan pepper. Stir-fry for 3-4 minutes, allowing the flavors to meld. The oil should separate and bubble gently.
7. Stir in sugar and soy sauce; cook for 1 minute to dissolve sugar. Remove from heat and stir in sesame oil.
8. Let cool completely before transferring to a sterilized jar. Store in the refrigerator for up to one month.
9. Tip 1: Soaking the chilies softens them for easier blending and less bitter flavor.
10. Tip 2: Toasting the Sichuan peppercorns releases essential oils, intensifying the numbing sensation.
11. Tip 3: Stir-frying the doubanjiang in oil develops a deeper, more complex flavor.

Smooth with a fiery complexity, this sauce delivers an electrifying tingle on the tongue. Drizzle it over mapo tofu, toss with cold noodles, or use as a spicy kick for roasted vegetables. Its vibrant red hue and potent aroma will transform any dish into a Sichuan-inspired masterpiece.

Hunan Chopped Chili Sauce

A vibrant and piquant condiment, this Hunan Chopped Chili Sauce captures the essence of fiery red chilies tempered by the warmth of ginger and garlic. A careful fermentation process transforms simple ingredients into a complex, tangy-savory sauce that elevates any dish.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the chili sauce

• 1 pound fresh red chilies (such as red jalapeños or Thai chilies)
• 2 ounces fresh ginger, peeled
• 2 ounces fresh garlic, peeled
• 2 tablespoons kosher salt

Instructions

1. Wearing rubber gloves to protect your hands, stem and roughly chop the fresh red chilies.
2. Peel and coarsely chop the ginger and garlic.
3. In a food processor, pulse the chilies, ginger, and garlic until finely chopped but not puréed, scraping down sides as needed.
4. Transfer the mixture to a clean glass bowl and stir in the kosher salt until evenly distributed.
5. Transfer the salted chili mixture to a clean, dry glass jar, pressing down firmly to eliminate air pockets. Leave about 1 inch of headspace.
6. Cover the jar loosely with a lid or cheesecloth and let it sit at room temperature (65-75°F) for 3 to 5 days, stirring daily. The sauce is ready when it has developed a tangy, sour aroma and the color has deepened.
7. Once fermented to your liking, seal the jar tightly and refrigerate for up to 6 months.

Fermentation mellows the initial heat into a rounded pungency, while the salt draws out a savory depth. Spoon this sauce over steamed greens, stir into noodle soups, or use as a fiery marinade for pork—it lends a brilliant, lingering kick to any meal.

Douchi Chili Sauce

Dazzlingly complex yet surprisingly simple to make, this Douchi Chili Sauce brings together the earthy depth of fermented black beans with the fiery kick of dried chilies. Infused with fragrant garlic and suspended in oil, it transforms humble dishes into bold, savory creations.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chili Paste

• 1 ounce dried red chilies (such as Sichuan or árbol), stems removed
• 1 cup hot water

For the Sauce

• 1/2 cup fermented black beans (douchi), rinsed and drained
• 6 garlic cloves, minced
• 3/4 cup vegetable oil
• 1/2 teaspoon sugar (optional)
• 1/4 teaspoon salt (optional)

Instructions

1. Place dried chilies in a heatproof bowl and cover with hot water. Let soak for 15 minutes until softened. For a milder sauce, remove seeds before soaking.
2. Drain chilies, reserving 2 tablespoons of soaking liquid. Transfer to a blender and blend to a coarse paste, adding reserved liquid as needed to facilitate blending. Tip: Pulse rather than puree for a rustic texture.
3. In a small bowl, rinse the fermented black beans under cold water and drain. This removes excess salt and surface grit.
4. In a medium skillet, heat vegetable oil over medium-low heat. Add minced garlic and cook, stirring frequently, until fragrant and just golden, about 2 minutes. Be vigilant — garlic burns quickly and turns bitter.
5. Add the chili paste and fermented black beans to the skillet. Stir to combine thoroughly.
6. Reduce heat to low and simmer gently for 15 minutes, stirring occasionally, until the oil separates and the sauce thickens. The mixture should darken and become deeply aromatic.
7. Stir in sugar and salt, if using. Remove from heat and let cool completely before transferring to a clean glass jar. The sauce will keep refrigerated for up to one month.

Your kitchen will be filled with an irresistible fragrance as the sauce simmers — a promise of the bold flavors to come. Spoon it over steamed rice, use as a dipping sauce for potstickers, or stir into noodles for an instant umami boost. Each spoonful delivers a savory, slightly salty punch with lingering warmth.

Sweet Chili Sauce

Boldly sweet and tangy, this homemade Sweet Chili Sauce brings a vibrant kick to any dipping spread. Crafted with red chili flakes, sugar, and vinegar, it strikes the perfect balance between heat and sweetness, making it an essential condiment for spring rolls, dumplings, or grilled meats.

Serving: 8 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Sauce Base

• 1 cup water
• 1/2 cup granulated sugar
• 1/4 cup rice vinegar
• 2 tablespoons red chili flakes
• 3 cloves garlic, minced
• 1 teaspoon salt

For Thickening

• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. In a small saucepan, combine water, sugar, rice vinegar, red chili flakes, minced garlic, and salt. Stir until sugar dissolves.
2. Bring the mixture to a simmer over medium heat, then reduce heat to low. Let it gently simmer for 5 minutes to infuse flavors. Tip: Adjust chili flakes to your preferred heat level; for a milder sauce, use only 1 tablespoon.
3. In a small bowl, whisk together cornstarch and water to create a slurry.
4. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 2-3 minutes until the sauce thickens to a syrupy consistency. Tip: The sauce will thicken further as it cools, so remove it from heat when it still appears slightly thinner than desired.
5. Remove from heat and let cool completely. Tip: Store in an airtight jar in the refrigerator for up to 2 weeks.

Nestle this silky sauce beside crispy spring rolls or drizzle over grilled shrimp for an instant flavor lift. Its glossy, amber hue and balanced sweet-heat profile make it a versatile staple that elevates any dish with a touch of sophistication.

Mushroom Chili Sauce

A velvety, deeply savory sauce that marries the earthy richness of dried shiitake mushrooms with the fiery warmth of chilies, this Mushroom Chili Sauce is a pantry staple waiting to happen. Its umami-packed complexity elevates everything from stir-fries to grilled meats, making it a versatile condiment you'll reach for again and again.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For Rehydrating

• 1 ounce dried shiitake mushrooms (about 12 mushrooms)
• 1/2 ounce dried red chilies (such as árbol or japones, stems removed)
• 2 cups warm water (not boiling, about 110°F)

For the Sauce Base

• 1/4 cup vegetable oil (such as grapeseed or peanut)
• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce (low-sodium preferred)
• 2 tablespoons dark brown sugar, packed
• 1 tablespoon rice vinegar

Instructions

1. In a medium bowl, combine the dried shiitake mushrooms and dried chilies. Pour the warm water over them and let soak for 30 minutes until the mushrooms are fully softened and the chilies pliable.
2. Using a slotted spoon, transfer the rehydrated mushrooms and chilies to a cutting board. Reserve 1/2 cup of the soaking liquid, straining it through a fine-mesh sieve to remove any grit.
3. Trim and discard the tough stems from the shiitake mushrooms. Roughly chop the mushrooms and chilies into small pieces.
4. In a blender or food processor, combine the chopped mushrooms, chilies, and the reserved 1/2 cup soaking liquid. Blend until a smooth paste forms, scraping down the sides as needed. Set aside.
5. Place a medium skillet over medium heat and add the vegetable oil. Once the oil shimmers, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
6. Add the mushroom-chili paste to the skillet. Cook, stirring frequently, for 5 minutes. The paste will darken and thicken slightly. Tip: Cook until most of the moisture evaporates to concentrate the flavor.
7. Stir in the soy sauce, brown sugar, and rice vinegar. Reduce the heat to low and simmer gently for 10 minutes, stirring occasionally. The sauce should darken and become glossy. Tip: If the sauce thickens too much, add a tablespoon of water at a time to reach your desired consistency.
8. Remove from heat and let cool completely. The sauce will continue to thicken as it cools. Taste and adjust seasoning if needed; you can add a pinch of salt or a splash of extra vinegar for brightness. Tip: For a smoother texture, blend the finished sauce again before transferring to a jar.
9. Transfer the sauce to an airtight container and refrigerate for up to 2 weeks. The flavors will meld and deepen overnight.

A spoonful of this sauce delivers a cascade of savory, spicy, and subtly sweet notes, with a luxurious velvety texture that clings beautifully to noodles or roasted vegetables. Try stirring it into braised tofu for a quick weeknight dinner, or use it as a dipping sauce for spring rolls—it’s a small batch of big, bold flavor.

Peanut Chili Sauce

Fragrant, fiery, and irresistibly crunchy, this Peanut Chili Sauce is a celebration of contrasting textures and bold flavors. Roasted peanuts meet toasted sesame and dried chilies in a luscious oil that clings to every ingredient, creating a condiment that is as versatile as it is addictive.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the roasted peanuts

• 1 cup raw peanuts

For the chili oil

• 1/2 cup peanut oil
• 10 dried red chilies (such as arbol)
• 3 cloves garlic, thinly sliced
• 1 tablespoon white sesame seeds
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar

Instructions

1. Preheat oven to 350°F.
2. Spread raw peanuts in a single layer on a baking sheet. Roast for 10-12 minutes, shaking halfway, until golden and fragrant. (Tip: Peanuts continue to cook after removal, so pull them when they are a shade lighter than desired.)
3. While peanuts roast, in a small dry skillet over medium-low heat, toast sesame seeds, stirring constantly, until light golden, about 2-3 minutes. Transfer to a plate to cool.
4. In a separate small saucepan, combine peanut oil and dried chilies. Heat over medium until oil shimmers and chilies begin to darken, about 3-4 minutes. (Tip: Do not let the chilies burn; remove from heat immediately if they blacken.)
5. Add sliced garlic to the oil and cook, stirring, until garlic is golden and crispy, about 1 minute. Remove from heat.
6. Let the oil cool slightly, then stir in toasted sesame seeds, salt, and sugar. (Tip: The sugar helps balance the heat and adds a subtle caramel note.)
7. When peanuts are cool enough to handle, roughly chop them into coarse pieces. (Tip: For extra crunch, leave some halves intact.)
8. Combine chopped peanuts with the chili oil mixture. Stir well to coat. Let cool completely before serving. The sauce will thicken as it cools.

Just a spoonful of this sauce will elevate simple noodles, dumplings, or grilled meats with its deep nutty aroma and lingering heat. The contrast of crunchy peanuts against the slick chili oil makes every bite an adventure in texture. Store it in a jar and let it become your secret weapon for instant flavor.

Xinjiang Oil Chili

Just one spoonful of this Xinjiang Oil Chili transports you to the bustling night markets of Ürümqi, where the air is thick with the smoky perfume of cumin and sizzling chilies. This recipe captures that bold, aromatic magic with coarse chili flakes, toasted sesame, and a fragrant hot oil infusion that promises depth in every drop.

Serving: 16 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the chili base

• 1/2 cup coarse chili flakes
• 1 tablespoon cumin seeds
• 1 tablespoon sesame seeds
• 1 teaspoon salt
• 1/2 teaspoon sugar

For the infused oil

• 1 cup vegetable oil
• 2 bay leaves
• 1 star anise pod
• 1 small cinnamon stick

Instructions

1. In a medium heatproof bowl, combine the coarse chili flakes, cumin seeds, sesame seeds, salt, and sugar. Stir well to evenly distribute the spices.
2. In a small saucepan, combine the vegetable oil, bay leaves, star anise pod, and cinnamon stick. Heat over medium heat until the oil reaches 300–325°F (use a thermometer for accuracy), or until the aromatics begin to sizzle gently—about 5 to 7 minutes. Tip: Do not let the oil smoke; overheating will impart a bitter taste.
3. Remove the saucepan from heat. Using a slotted spoon, carefully lift out the bay leaves, star anise, and cinnamon stick, discarding them. Alternatively, strain the oil through a fine-mesh sieve into a clean liquid measuring cup to remove all solids.
4. Slowly and carefully pour the hot oil over the chili mixture in the bowl. The mixture will bubble and sizzle vigorously. Stir gently with a heatproof spoon until everything is well combined. Tip: Use a deep bowl to prevent splattering, and let the bubbles subside before stirring.
5. Allow the chili oil to cool completely at room temperature, about 1 hour. Transfer to a clean, airtight jar. The flavor will deepen overnight; for best results, refrigerate for up to 2 weeks. Tip: For a toastier sesame note, dry-toast the sesame seeds in a pan before adding to the chili base.

Now, this golden-red oil boasts a complex layering—crunchy cumin and sesame seeds suspended in a velvety, aromatic chili infusion. Drizzle it over steamed dumplings, toss with hand-pulled noodles, or use as a dipping sauce for grilled lamb skewers; its sizzling heat and earthy warmth elevate every dish it touches.

Guizhou Sour and Spicy Chili Sauce

Yields a deeply complex sauce that balances fiery heat with a bright, tangy finish. This Guizhou-style condiment transforms simple dishes with its fermented, savory punch.

Serving: 2 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the chili-tomato base

• 1 lb fresh red chilies (stemmed, roughly chopped)
• 2 medium tomatoes (blanched, peeled, chopped)
• 2 oz fresh ginger (peeled, roughly chopped)
• 8 cloves garlic (peeled)

For fermentation

• 2 tbsp sea salt
• 1 tbsp granulated sugar
• 1/4 cup rice wine (or dry sherry)

For finishing

• 1/4 cup vegetable oil
• 1/4 cup white rice vinegar

Instructions

1. Place the chopped chilies, tomatoes, ginger, and garlic in a food processor. Pulse until a coarse, chunky paste forms, scraping down sides as needed.
2. Transfer the paste to a large nonreactive bowl. Add the sea salt, sugar, and rice wine. Stir thoroughly to combine.
3. Cover the bowl with cheesecloth or a clean kitchen towel and secure with a string or band. Let the paste ferment at cool room temperature (65–70°F) for 3 to 5 days. Stir once daily to redistribute flavors. The mixture will become fragrant and slightly tangy.
4. After fermentation, heat the vegetable oil in a medium saucepan over medium heat until shimmering. Add the fermented chili paste and cook, stirring frequently, for 5 minutes to deepen the flavors.
5. Reduce heat to low and stir in the white rice vinegar. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens to a jam-like consistency.
6. Remove from heat and let cool completely. Transfer to a sterilized glass jar. Store in the refrigerator for up to 3 months.

Pair this vibrant sauce with steamed fish, stir-fried greens, or use as a dipping sauce for dumplings. Its layered heat and tangy depth will elevate any dish.

Zha Cai Chili Sauce

Harnessing the briny depth of preserved mustard stems, this zha cai chili sauce brings a fiery, crunchy complexity to any dish. It’s a pantry staple that transforms simple meals into something extraordinary with minimal effort.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pickled Mustard

• 1 cup finely diced zha cai (pickled mustard stem)

For the Chili Base

• 1/2 cup dried red chilies (such as Sichuan or arbol), stemmed and roughly crushed

For the Aromatics

• 4 cloves garlic, minced

For the Oil and Seasoning

• 1 cup vegetable oil
• 1 tablespoon sesame seeds
• 1 teaspoon sugar

Instructions

1. Rinse the diced zha cai briefly under cold water to reduce saltiness, then pat dry with paper towels.
2. In a heatproof bowl, combine the crushed dried chilies and sesame seeds. Set aside.
3. Pour the vegetable oil into a small saucepan and heat over medium heat until it reaches 350°F (use a thermometer for accuracy).
4. Add the minced garlic to the hot oil and fry until golden and fragrant, about 30 seconds; do not let it burn.
5. Carefully pour the hot oil (with garlic) over the chili-sesame mixture—it should sizzle vigorously. Stir to combine.
6. Immediately add the zha cai and sugar to the bowl, stirring until the sugar dissolves and the zha cai is evenly coated.
7. Let the sauce cool completely at room temperature, about 1 hour, allowing the flavors to meld. Transfer to a sterilized jar and refrigerate for up to 1 month.

Both the crunch of the zha cai and the bloom of the chilies make this sauce a versatile companion for noodles, dumplings, or simply spooned over steamed rice. Its salty, fiery profile elevates even the most humble bowl, proving that a great condiment is worth the small effort.

Conclusion

Go ahead and choose your new favorite small-batch Chinese chili sauce from this lineup! They’re perfect for adding a kick to any meal without going overboard. Which one are you making first? Drop a comment and don’t forget to pin this roundup!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.