Name: Garlic Chili Sauce – Restaurant Style!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4-5 cloves garlic, finely minced; 2 tbsp red chili flakes or 3 fresh red chilies, finely chopped; 1/4 cup neutral oil (vegetable or canola); 2 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar (white or brown); 1/4 cup water; 1 tsp cornstarch; 1 tsp sesame oil

I’m excited to share my take on a bold, spicy, and flavorful Garlic Chili Sauce that tastes like it was whipped up in a restaurant kitchen. With the perfect balance of garlic punch, heat from chili, and a hint of sweetness, it’s a versatile condiment that elevates so many dishes.

Why You’ll Love This Recipe

I love this sauce because it’s incredibly easy to make yet delivers big on flavor. It strikes a beautiful balance between heat, garlic, and sweetness. It enhances grilled meats, roasted vegetables, noodles, or even works wonders stirred into soups and dips. Plus, it keeps well, so I can make a batch ahead and enjoy it all week!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

garlic, finely minced
red chili flakes or fresh red chilies, finely chopped
neutral oil (like vegetable or canola)
light soy sauce
rice vinegar
sugar (white or brown)
water
cornstarch (for thickening)
sesame oil

Directions

Infuse the oil: I heat the neutral oil in a saucepan over medium heat. Once warm, I add the garlic and chili flakes (or chopped chilies), stirring gently until the garlic is fragrant but not browned.
Build the sauce: I whisk in soy sauce, rice vinegar, sugar, and a splash of water, bringing the mixture to a simmer so the sugar dissolves completely.
Thicken: I mix cornstarch with a little extra water to create a slurry, then stir it into the saucepan. As it simmers, the sauce thickens and takes on a glossy sheen.
Finish: I remove the sauce from heat and stir in sesame oil for extra depth and aroma.
Cool & store: I let it cool slightly before transferring it to sterilized jars for fridge storage.

Servings and timing

This recipe yields about 1 cup of sauce, enough to serve 4–6 as a condiment. Prep time is around 10 minutes, and cooking takes just another 10, so you’re looking at roughly 20 minutes total.

Variations

Extra spicy? I double the amount of chili flakes or use a hotter chili.
Less kick? I substitute part of the chili with bell pepper for milder flavor.
Smoky twist: I add a pinch of smoked paprika or use chipotle chili flakes.
Sweet-savory balance: I swap sugar for honey or maple syrup to change the sweetness profile.

Storage/Reheating

I store this sauce in an airtight jar in the refrigerator, where it stays fresh for about 2–3 weeks. No need to reheat—it's ready straight from the fridge. But if I want it warm, I give it a quick microwave zap or simmer it gently on the stove before serving.

FAQs

What kind of chilies work best?

I find that a mix of red chili flakes gives heat without overpowering, but fresh red chilies make the sauce vibrant. I choose based on my mood—both work beautifully.

Can I make this sauce oil-free?

Yes! I whisk the other ingredients with a little water and simmer until thickened. The flavor will still be tasty, though it lacks the richness oil provides.

Is this sauce gluten-free?

To make it gluten-free, I swap soy sauce for tamari. I always check labels in case of cross-contamination.

Why use cornstarch?

Cornstarch gives the sauce a glossy, slightly thick texture that clings perfectly to foods. If I’m avoiding starch, I skip it—just expect a thinner sauce.

Can I freeze it?

Absolutely. I freeze it in small portions (ice cube trays work well), then thaw as needed. It stays good for a couple of months in the freezer.

Conclusion

I absolutely love this restaurant-style Garlic Chili Sauce for its bold flavors and versatility. It’s perfect for spicing up everything from noodles to grilled proteins, and it’s easy to adjust heat or sweetness to match what I’m in the mood for. With just 20 minutes of hands-on time, I end up with a sauce that feels gourmet yet is simple enough for weeknights. I can’t wait for it to become your go-to fiery condiment!