Best Spicy Asian Sauce Recipes

SWEET & SPICY ASIAN DIPPING SAUCE

Steps:

• Wisk together ingredients in a bowl, making sure sugar is completely disolved.

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
• Copyright 2012 Television Food Network, G.P. All rights reserved.

ASIAN HOT POT WITH CHICKEN AND SWEET-AND-SPICY DIPPING SAUCE

Steps:

• Combine chicken wings, 2 green onions, ginger, garlic and peppercorns in large saucepan. Add enough cold water to cover mixture by 2 inches. Bring to simmer. Reduce heat to medium-low. Simmer gently until liquid is reduced to 4 cups, about 2 1/2 hours. Strain broth into large glass measuring cup; discard solids. Season broth to taste with salt. Refrigerate at least 30 minutes. Spoon fat off top of broth. (Can be made 2 days ahead. Cover and chill.)
• Using scissors, cut noodles into 3-inch lengths. Place in large bowl. Add enough hot water to cover; let stand until softened, about 10 minutes. Drain well.
• Arrange sliced chicken on platter. Place Sweet-and-Spicy Dipping Sauce, lettuce leaves, carrots, mint, cilantro, remaining 4 chopped green onions and noodles in separate bowls.
• Return broth to saucepan; bring to simmer. Transfer broth to fondue pot. Set pot over fondue burner and adjust heat so that broth simmers. Allow guests to simmer chicken slices in broth until cooked through, about 3 minutes. Serve with sauce, vegetables and noodles.

SPICY ASIAN-STYLE WING SAUCE

Steps:

• Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
• Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

MEATBALLS IN A SWEET 'N SPICY ASIAN SAUCE WITH WARM ASIAN SLAW

Steps:

• Preheat the oven to 350 degrees.
• 1. Spray a 9x13" glass baking dish.
• 2. Mix together all meatball ingredients.
• 3. Using a melon scooper, form meatballs into 1.5" diameter balls, or use your hands, and place in a baking dish.
• 4. Bake for 30 minutes, until cooked through.
• Asian Dipping Sauce:.
• 1. Combine all dipping sauce ingredients in a small sauce pan and bring just to a boil.
• 2. Turn off heat and continue to stir and remove from heat.
• 3. Toss meatballs in the sauce and than remove them to a serving dish on top of the Warm Asian Slaw. Pour the remaining sauce on top all over the meatballs.
• 4. Sprinkle a few sesame seeds on top if you desire.
• 5. This sauce will keep in your refrigerator for a couple weeks.
• Warm Asian Slaw:.
• 1. Saute the broccoli slaw with the butter for about 1 minute.
• 2. Add the Asian sauce and saute for another 2-3 minutes until desired tenderness.
• Serve the meatballs tossed in the sauce over the warm slaw.

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile pepper, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile pepper. Set aside to let the flavors blend while making the flatbread.
• Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Pour into a small bowl. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside.
• Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. You should be able to see the filling through the dough when it is thin enough and the pieces should be 7 to 8 inches in diameter, although they need not be round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet the sesame seeds cooked in. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through.
• Cut the flatbreads into pieces and serve with the dip and cooked shrimp.

CHICKEN ON PASTA WITH SPICY ASIAN - STYLE SAUCE

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium-high heat. Saute jalapenos and garlic until tender. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce, and whisk until smooth. Bring to a simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
• In large skillet, heat 1 tablespoon oil over medium-high heat. Saute bell pepper, mushrooms and green onions 2-3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce.
• Cook linguine until tender, but still firm. Drain.
• Bring sauce to a simmer. Pour over pasta and toss well.

ASIAN SWEET & SPICY SAUCE

Steps:

• In a small saucepan, saute garlic in oil for a minute or two.
• Add everything except the vineger and mix well.
• Cook on low heat (simmer) for about 6 minutes.
• Remove from heat and add vinegar.
• Brush onto chicken or fish and enjoy!

ASIAN SWEET AND SPICY DIPPING SAUCE

Steps:

• Simmer vinegar and sugars until sugar dissolves. Add garlic, chili flakes and salt and cook a few more minutes. Cool to room temperature before serving.

SPICY ASIAN ORANGE SAUCE - HCG PHASE 2

Steps:

• In a small saucepan add the orange and lemon to water.
• Bring to a boil, reduce heat and simmer adding water as needed.
• Simmer until the pulp comes out of the rinds. Scrape out the pulp and discard the rinds.
• Continue stirring and reducing the liquid by half until desired consistency is reached.
• Add green onion, stevia and spices.
• Serve with protein.

ASIAN TURKEY BURGERS WITH SPICY YOGURT SAUCE

Steps:

• Mix together turkey, onions, spices, soy sauce, honey and egg. Purée spinach using food processor and combine with turkey mixture. (Should make 8 patties) Heat skillet and put 3 tablespoons olive oil inches Brown patties on both sides, remove from skillet and place on a greased baking sheet. Finish cooking at 350 degrees until cooked through (15-20 minutes).
• For yogurt sauce, just combine all ingredients and chill until burgers are cooked.
• Serve Asian Turkey Burgers with Spicy yogurt sauce on top! (We eat these without any bun and served with a side of Garlic Roasted Quinoa for a healthy alternative to rice!).

POULTRY ESSENTIALS: SPICY ASIAN WING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Bringing something up to the boil. Bringing something "up to the boil" is subject to some interpretation. For example, this recipe instructs you to bring the sauce up to the boil, and then reduce it to a simmer. I could crank my Viking range up full and have this it at a, rolling boil in 30 seconds, and it some cases that might be okay; however, this sauce contains sugars, and sugars will burn at that high a heat. So, here is a rule-of-thumb to go by. If the sauce you are making has to come to the boil, and it contains sugars, adjust the heat so that it takes about 5 minutes to reach a boiling state. A bit longer is acceptable but getting there faster runs the risk of burning the sugars.
• 3. Gather your ingredients (mise en place).
• 4. THE WINGS
• 5. Add the wings oil, salt, and pepper to a bowl and toss to combine.
• 6. Add to the basket of your air fryer, set the temp to 350f (175c).
• 7. Shake the basket every few minutes until the wings are golden brown and crispy, about 30 - 35 minutes.
• 8. THE SAUCE
• 9. While the wings are cooking, add all of the sauce ingredients to a saucepan over medium heat.
• 10. Bring to a boil, and then reduce to a simmer.
• 11. Whisk the cornstarch/arrowroot powder with the water, then add to the sauce. Stir until the sauce thickens, about 2 - 3 minutes.
• 12. Remove from the heat.
• 13. PLATE/PRESENT
• 14. Toss the wings with the sauce or serve on the side. Enjoy.
• 15. Keep the faith, and keep cooking.

ASIAN SPICY PLUM SAUCE

Steps:

• Pit the plums. Put into a food processor and purée.
• In a heavy, medium-sized non-reactive saucepan, heat the oil over medium heat.
• Add the garlic and ginger; sauté 2 minutes.
• Stir in the plum purée, five-spice powder, lime juice, Mirin, brown sugar, chili paste and salt.
• Bring to a boil, reduce the heat to low and simmer 25 minutes, stirring often.
• Remove from the heat and cool.
• Transfer to glass jars and refrigerate.

NO YOLKS® ASIAN VEGETABLES AND CHICKEN IN A SPICY PEANUT SAUCE

Steps:

• Prepare noodles according to package directions.
• Combine vinegar, peanut butter, honey, sriracha sauce and soy sauce in a bowl. Stir well and set aside. Heat oil in large skillet over medium heat. Add chicken and stir-fry until cooked through and no longer pink. Add vegetables and stir-fry 2 minutes, or until vegetables are heated through. Stir in cooked noodles, sesame oil and reserved peanut butter sauce. Cook over low heat for 1 to 2 minutes, stirring occasionally to blend flavors. Serve hot or warm topped with cilantro.

SPICY ASIAN DIPPING SAUCE

Steps:

• Mix ingredients until well blended.

SPICY ASIAN DIPPING SAUCE

Steps:

• Mix all ingredients in a small saucer. Adjust the amount of each ingredient according to your preference for spiciness.
• Use for dipping or as a dressing.

PORK AND STIR-FRIED VEGETABLES WITH SPICY ASIAN SAUCE

Steps:

• Heat canola oil in a large nonstick skillet or wok over medium-high heat.
• Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.
• Add pork to pan; sprinkle with black pepper and salt.
• Cook 3 minutes on each side or until done.
• Remove from pan.
• Add sesame oil to pan.
• Add mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.
• Stir in onion, water chestnuts and pork.
• Add hoisin mixture to pan; toss to coat.
• Sprinkle with toasted sesame seeds.

ASIAN SPICY BBQ SAUCE RECIPE

Steps:

• Mix ingredients until well blended.

SWEET & SPICY ASIAN GLAZE SAUCE RECIPE - (4.4/5)

Steps:

• Slowly bring the ingredients to a low bubbly boil and then slowly add the corn starch a little at a time while whisking the sauce.

CHICKEN ON PASTA WITH SPICY ASIAN-STYLE SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add garlic and jalapenos; suate until tender bu tnot brown, about 3 minutes. Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce and whisk until smooth. Bring to simmer. Remove from heat. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add bell pepper, mushrooms and green onions and saute 3 minutes. Add chicken and saute until cooked through, about 3 minutes. Add sauce. Cook linguine in large pot of boiling salted water until tender but firm to bite, stirring occasionally. Drain pasta. Bring sauce mixture to simmer. Pour over pasta and toss well to coat. Divide among plates and serve.