Inspired by Korean Chili Sauce. This has a great blend of heat and flavor through usage of Chili Paste, Bean Paste, Garlic, and Vinegar to make full bodied texture and flavor profile
Chef Tai’s Sweet and Spicy Chili Sauce
Try straight out of the bottle on these dishes!
1. Glaze over Grilled Chicken with Skin on: Apply as a glaze on grilled chicken pieces with skin for a delightful sweet and spicy flavor that complements the crispy skin.
2. Dipping Sauce for Sashimi: Serve as a dipping sauce for sashimi to add a unique sweet and spicy kick to the fresh fish.
3. Drizzle over Baby Back Ribs or BBQ Meat: Use as a drizzle or brush over baby back ribs or any barbecued meats for a tangy, sweet, and spicy enhancement.
4. Drizzle over Banh Mi Sandwich instead of the other chili sauce: Substitute the usual chili sauce in a Banh Mi sandwich with Chef Tai's Sweet and Spicy Sauce for a different taste experience.
5. Use as a Dipping Sauce for Fried Food, Especially Great with Calamari: Perfect as a dipping sauce for fried foods like calamari, offering a spicy and sweet contrast to the crispy texture.
6. Drizzle over Any Types of Rice Dish: Add a finishing touch to various rice dishes by drizzling the sweet and spicy sauce over them for an added burst of flavor.
7. Dipping Sauce for Shrimp Cocktail or Raw Oysters: Serve as a unique dipping sauce for shrimp cocktail or raw oysters to elevate their taste with its sweet and spicy profile.
8. Condiment for Pho Noodle: Use as a condiment to enrich the flavors of Pho noodle soup, offering a blend of sweetness and spiciness.
9. Condiment for Ramen Noodle: Similarly, include it as a condiment for Ramen noodle soups to impart its distinct sweet and spicy taste.
Enjoy experimenting with Chef Tai's Sweet and Spicy Sauce in these various dishes for a flavorful twist!
KOREAN FRIED CHICKEN WINGS
Ingredients:
Canola oil, for frying 24 chicken wing parts (12 wings separated into 2 pieces) One 12-ounce bottle Sweet & Spicy Chili Sauce 2 stick butter 1 tsp toasted sesame seed 1 sprig of green onion, minced
Instructions: Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F. Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 6 to 8 minutes. Remove and drain on paper towels.
Repeat with the other half of the wing parts.
In a saucepan, melt the butter over medium-low heat. Add the Sweet and Spicy Chili Sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes. Pull it out of the oven and sprinkle with toasted sesame seed and minced green onion
AHI TUNA TARTARE
Ingredients: 1 lbs Fresh Ahi tuna, finely diced 2 Tbsp Sweet & Spicy Chili Sauce 1 tsp truffle oil 2 tsp chili oil 2 Tbsp finely chopped chives 2 Tbsp red onion, finely minced 1 tsp garlic, minced Salt and black pepper to taste
Instructions: Mix all of the ingredients together. Ahi Tuna Tartare can be paired with fresh avocado and crispy chips for appetizer!
Sweet Chili BBQ
Ingredients: ¼ cup Chef Tai’s Sweet & Spicy Chili Sauce 1 cup BBQ Sauce 1 Tbsp Chef Tai’s Balsamic Red Wine Glaze 2 Tbsp water
Instructions: Combine all of the ingredients together. Use it for your favorite BBQ dishes to bring some sweet and spicy heat to the dish!
Loaded Breakfast Tacos with Egg, Potato & Onion Hash, Bacon, Pepper, and Sweet & Spicy Hot Sauce
Ingredients: 16 eggs 1 oz water 2 oz cooking oil, 1 oz for Egg and 1 oz for Vegetable 8 flour tortillas 16 oz par baked frozen potato Hash 4 oz white onion, diced 4 oz green bell pepper julienned 8 Bacon, pre-crisped 8 oz grated cheese ( 3 oz Cheddar, 2 oz Pepper Jack, and 2 oz Cotija Cheese) 4 oz Sweet & Spicy Chili Sauce by Chef Tai's Artisan Sauces Salt and Pepper to Saute.
Instructions: Heat up the pre-crisped Bacon and set it aside. You can keep it in the warming drawer or just cover it with an aluminum foil.
Crack 16 eggs into a bowl. Add water and whisk until blended. Heat a large non-stick pan with oil at medium heat. Add the egg mix and season with salt and pepper. Cook until it has become a soft Scrambled Egg. Remove from heat and cover until needed.
On a separate large pan, heat the tortillas and remove from the pan and place it over a serving plate with a towel over it to keep the warmth.
On the same pan you just heated the Tortillas, you will add the remaining oil and turn the heat to high. Once oil starts to smoke, add vegetables and saute. Season with salt and pepper as you like.
On a plate, place a piece of warm Tortilla and add sauteed vegetable mix, Scrambled Egg, spoonful of grated cheese, and crisped Bacon strip. Finish with a splash of Sweet & Spicy Chili Sauce to round out this hearty breakfast tacos!
Bibimbap
This dish Bibimbap simply translates to “mixed rice with meat and assorted vegetables“. You can make endless variations to this dish depending on your preference and dietary requirements.
Ingredients 4 servings:
8 oz seasoned spinach 1 Pound seasoned bean sprouts 4 oz shiitake mushroom 4 oz carrots 1 tsp fine sea salt 4 cups of steamed rice Some cooking oil to cook the mushroom and carrots Some toasted seasoned seaweed, shredded
8 Tbsp of Chef Tai's Sweet & Spicy Chili Sauce
Instructions
For Seasoned Spinach: Rinse spinach and chop. Add some cooking oil and 1/4 tsp of fine sea salt in a fry pan and cook the spinach on medium heat until they are all wilted. (It takes 1 mins.) For Seasoned Sprouts: Rinse bean sprouts on a Add some cooking oil and 1/4 tsp of fine sea salt in a fry pan and cook the bean sprout on medium high to high heat for 2 to 3 mins. ( Add splash of Soy sauce and Sesame Seed oil at the end to season it if you like)
Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a fry pan and cook the carrots on medium high to high heat for 2 to 3 mins.
Clean/rinse the shiitake mushrooms and thinly slice them. Add some cooking oil and 1/4 tsp of fine sea salt in a fry pan and cook the mushrooms on medium high to high heat until they are all cooked. (It takes 2 to 3 mins.)
Put the rice into a bowl and add assorted vegetables, seasoned seaweed, & sweet & spicy chili sauce on top. Serve.
Korean Inspired Sweet & Spicy Chili Glazed Eggplant Stir-Fry
Ingredients: 2 medium-sized eggplants, sliced into cubes ½ cup Chef Tai's Sweet & Spicy Chili Sauce ⅛ cup water 2 Tbsp vegetable oil Cooked white rice, for serving Sesame seeds and chopped Green Onion for garnish (optional)
Instructions:
Cook 3 cups of Short Grain Rice per Instructions on am automatic rice cooker. Hold warm.
Cook the Eggplant: - Heat vegetable oil in a large skillet or wok over medium-high heat. - Add the eggplant slices/cubes to the skillet and stir-fry for about 5-7 minutes until they start to soften.
Add the Glaze: - Pour the Chef Tai's Sweet & Spicy Chili Sauce into the skillet with the eggplant. Add ⅛ cup of water to loosen the sauce. - Stir-fry for an additional 5-7 minutes, allowing the eggplant to absorb the flavors and the sauce to thicken slightly.
Finish and Serve: - Once the eggplant is tender and coated with the glaze, remove from heat. - Serve the Sweet & Spicy Chili Glazed Eggplant over cooked white rice. - Garnish with the green parts of the chopped green onions and sesame seeds if desired.
Texan-Korean Fusion Veggie Delight
Ingredients: 2 Tbsp canola oil 2 cloves garlic, minced 1 small onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 cup corn kernels (fresh or frozen) 1 cup okra, sliced 1 cup cherry tomatoes, halved 1 cup black beans, cooked 1 cup firm tofu, cubed 3 Tbsp Chef Tai's Sweet and Spicy Chili Sauce 2 Tbsp barbecue sauce 1 Tbsp apple cider vinegar Chopped cilantro and sliced jalapeños for garnish
Instructions:
Preparation: - Heat canola oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced onions, sauté until fragrant. - Add the bell peppers, corn, okra, and cherry tomatoes. Stir-fry for about 5 minutes until the vegetables start to soften. - Incorporate the black beans and tofu into the skillet, stirring gently to combine.
Sauce: - In a small bowl, mix Chef Tai's Sweet and Spicy Chili Sauce, barbecue sauce, and apple cider vinegar. Pour this flavorful fusion sauce over the stir-fried veggies, tofu, and beans. Stir well to coat everything evenly. Let it cook for an additional 2-3 minutes.
Serve: - Sprinkle chopped cilantro and sliced jalapeños on top for a burst of flavor. - Enjoy this Texas-Korean fusion veggie delight with some toasted flour tortillas on the side
Grilled Sweet and Spicy Veggie Skewers with Chef Tai's Glaze
Ingredients: 2 zucchinis, sliced into rounds 2 bell peppers (assorted colors), cut into chunks 1 red onion, cut into wedges 1 pint cherry tomatoes 1 cup button mushrooms 1 block extra firm tofu, cut into cubes Wooden skewers, soaked in water for 30 minutes
For the Glaze: 1/4 cup Chef Tai's Sweet and Spicy Chili Sauce 2 Tbsp olive oil 1 Tbsp soy sauce 1 Tbsp honey 1 tsp smoked paprika 1 tsp garlic powder Salt and pepper to taste
Instructions:
Preparation: - Preheat your grill or grill pan to medium-high heat. - Thread the vegetables and tofu alternately onto the soaked skewers, creating colorful skewers.
Glaze Preparation: - In a bowl, whisk together Chef Tai's Sweet and Spicy Chili Sauce, olive oil, soy sauce, honey, smoked paprika, garlic powder, salt, and pepper. This creates a flavorful glaze for the skewers.
Grilling: - Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally and basting generously with the prepared glaze but keep turning those skewers to prevent burning.
Final Touch: - Continue grilling until the vegetables are charred slightly and tender, and the tofu has a nice grilled texture, approximately 5-7 minutes longer. - Remove the skewers from the grill and brush with additional glaze before serving if desired.
Serve: - Plate these delicious grilled veggie skewers, drizzle any remaining glaze on top for an extra punch of flavor, and serve hot as a delightful vegetarian BBQ dish.
Spicy Veggie Breakfast Tacos
Ingredients: 6 small flour or corn tortillas 1 cup black beans, cooked and drained 1 cup diced potatoes 1 red bell pepper, diced 1 small onion, finely chopped 1 cup spinach, chopped 4-6 eggs (for scrambled eggs) 1/4 cup shredded cheddar cheese (optional) Salt, pepper, and your favorite taco seasonings Chef Tai's Sweet and Spicy Chili Sauce for drizzling
Instructions:
Preparation: - Heat a skillet over medium heat. Add a bit of oil and sauté the diced potatoes until they start to brown. Add the onions, bell peppers, and black beans, cooking until the veggies are tender. - In a separate pan, scramble the eggs and season with salt, pepper, and your preferred taco seasonings.
Assembly: - Warm the tortillas. Fill each tortilla with the cooked vegetable mixture, scrambled eggs, and a sprinkle of cheese (if using). - Drizzle Chef Tai's Sweet and Spicy Chili Sauce over the taco fillings for that spicy and savory kick.
Garnish and Serve: - Top with chopped spinach or kale for freshness and a burst of color. - Roll up the tacos, serve them warm, and enjoy a spicy, veggie-packed breakfast!