For those who crave bold flavors and a touch of heat, Din Tai Fung's spicy sauce is the ultimate companion. This delectable sauce elevates any dish, adding a burst of flavor and a delightful kick. Inspired by the renowned Taiwanese restaurant, I've perfected my own version of Din Tai Fung’s spicy sauce recipe after several attempts in my kitchen.

Din Tai Fung is famous for its meticulously crafted dumplings and delicious sauces. And one of their star attractions is the spicy sauce, which brings together the perfect balance of heat, tang, and umami. This sauce is incredibly versatile and can be enjoyed with dumplings, noodles, rice, or any dish that could use a spicy twist. So, let's dive into the magical world of Din Tai Fung's spicy sauce and recreate its mouthwatering flavors right at home!

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Ingredients
Instructions
Dietary Restrictions
Substitutions
Variations
Equipment
Storage
Pro Tips
Din Tai Fung's Spicy Sauce
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Ingredients

Soy sauce — 3 tablespoons
Rice vinegar — 2 tablespoons
Chili oil — 1 tablespoon
Sesame oil — 1 tablespoon
Sugar — 1 teaspoon
Garlic — 2 cloves, minced
Ginger — 1 teaspoon, grated
Green onion — 1 stalk, finely chopped
Salt — ½ teaspoon

Instructions

In a mixing bowl, combine the soy sauce, rice vinegar, chili oil, sesame oil, and sugar.
Add the minced garlic, grated ginger, chopped green onion, and salt.
Stir well to ensure all the ingredients are fully incorporated.
Cover the bowl and let the spicy sauce sit at room temperature for 15 minutes to allow the flavors to meld together.
Taste and adjust the seasoning according to your personal preference. Add more chili oil for extra heat or more sugar for a touch of sweetness.
Transfer the spicy sauce to a jar or bottle with a tight-fitting lid and refrigerate for at least 1 hour to allow the flavors to deepen.
Before serving, give the jar or bottle a good shake to ensure all the ingredients are well combined.
Drizzle the Din Tai Fung’s spicy sauce over your favorite dishes, such as dumplings, noodles, or rice, and enjoy the irresistible combination of heat and flavor!

Dietary Restrictions

Gluten-free — To make this spicy sauce gluten-free, use a gluten-free soy sauce or tamari instead of regular soy sauce.

Vegetarian/Vegan — This recipe is naturally vegetarian and vegan-friendly.

Substitutions

Soy sauce — If you have a soy intolerance or allergy, you can replace soy sauce with tamari or coconut aminos for a soy-free alternative.

Rice vinegar — Substitute rice vinegar with apple cider vinegar or white wine vinegar if you don't have rice vinegar on hand.

Chili oil — If you don't have ready-made chili oil, you can make your own by infusing vegetable oil with dried chili flakes.

Variations

Spicy peanut sauce — For a unique twist, add 1 tablespoon of smooth peanut butter to the spicy sauce and mix well. This variation adds a rich, nutty flavor that compliments the spice beautifully.

Sichuan peppercorn sauce — To experience the tongue-tingling sensation of Sichuan peppercorns, add ½ teaspoon of ground Sichuan peppercorns to the original sauce. This variation brings a numbing yet addictive element to the dish.

Honey glazed sauce — Looking for a touch of sweetness? Add 1 tablespoon of honey or agave syrup to the spicy sauce and mix well. This variation balances the heat with a delightful hint of honey.

Equipment

Mixing bowl
Measuring spoons
Grater
Glass jar or bottle with a tight-fitting lid

Storage

Refrigeration — Store the Din Tai Fung spicy sauce in a jar or bottle with a tight-fitting lid in the refrigerator. It will stay fresh for up to 2 weeks.

Pro Tips

Customize the spice level — Adjust the amount of chili oil according to your desired heat level. Start with a small amount and gradually increase it until you reach your preferred spiciness.

Enhance the aroma — For a more aromatic sauce, lightly toast the minced garlic in a dry pan before adding it to the mixture. This step deepens the garlic flavor and brings out more complexity.

Marination magic — Use the spicy sauce as a marinade for meats or vegetables. Let them sit in the sauce for a couple of hours or overnight to infuse them with incredible flavor before grilling or roasting.