THE SPLIT PLATE / RECIPE

Indo-Chinese Chili Sauce

6 ingredients. 1 glass. Restaurant-level glaze.

YIELD6 servings
TOTAL TIME2 min
COOK METHODSee method
EST. / SERVING~20 cal | ~0g protein

Ingredients

Ingredients

  • 1 tbsp Kikkoman Thai Style Chili Sauce
  • 2 tbsp Ching's Red Chili Sauce
  • 2 tbsp Nakano Rice Vinegar

Ingredients — continued

  • 2 tbsp Kikkoman Soy Sauce
  • 1 tbsp Sesame Chili Oil
  • 1 tbsp Dynasty Chili Crisp

You want Indo-Chinese takeout flavor without ordering in. Mix in a glass, dump in a hot wok, reduce 60 seconds. That's it.

Method

  1. 1.MIX. Combine all 6 ingredients in a glass. Stir.
  2. 2.USE. Pour ALL at once into a hot wok with cooked veg. Boil hard 60-90 sec until glossy and reduced.
  3. 3.COAT. Add crispy protein, toss 45-75 seconds. Kill heat immediately.

SPLIT PLATE SERVING

Adult: Serve the adult portion as described above.

Kid: Serve the kid portion as described above.

If something fails

Sauce is watery / not glossy: Didn't reduce long enough. Boil hard — you should see bubbling and thickening. Optional: add 1/2 tsp cornstarch slurry.

Too sweet: Reduce Kikkoman chili sauce by 1 tsp. Or add 1 extra tbsp soy to balance.

Too vinegary / sharp: Cut rice vinegar by 1 tbsp. The acid mellows when it reduces.

Not spicy enough: Add more Dynasty chili crisp or extra Ching's. The heat is adjustable without changing the base flavor.

Storage and reheating

Store: Pre-mix in a jar — keeps 1 week in fridge.

Reheat: N/A — pour into hot wok. Don't heat separately.

Lasts: 1 week mixed. Use at room temp.

Estimated nutrition

~20 cal | ~0g protein.

thesplitplate.com/cookbook/indo-chinese-chili-sauce

Indo-Chinese Chili Sauce
Split Cook Method™Sauce

Indo-Chinese Chili Sauce

6 ingredients. 1 glass. Restaurant-level glaze.

Make this when

You want Indo-Chinese takeout flavor without ordering in. Mix in a glass, dump in a hot wok, reduce 60 seconds. That's it.

Total time
2 min
Yield
6 servings
Protein / serving
~0g
Cal / serving
~20
Flavor target

Sweet heat from Kikkoman + Ching's. Tang from rice vinegar. Depth from soy. Slow burn from chili crisp + sesame oil. Reduces into a glossy glaze, not a watery sauce.

Ingredients

Batch cookYields 6 servings — quantities below are the full batch.

Ingredients

Method

  1. 1
    MIX

    Combine all 6 ingredients in a glass. Stir.

  2. 2
    USE

    Pour ALL at once into a hot wok with cooked veg. Boil hard 60-90 sec until glossy and reduced.

  3. 3
    COAT

    Add crispy protein, toss 45-75 seconds. Kill heat immediately.

Adult plate | Kid plate

Adult plate

Adult

Use full strength. This is designed to hit.

Kid plate

Kid

Skip entirely for kids. Too spicy to dilute — just serve their protein plain.

Go deeper

Storage and nutrition

Storage: Pre-mix in a jar — keeps 1 week in fridge.

Reheat: N/A — pour into hot wok. Don't heat separately.

Lasts: 1 week mixed. Use at room temp.

Brands I use

Kikkoman
Thai Style Chili Sauce
Sweet heat base — the backbone of the glaze
Ching's
Red Chili Sauce
Indo-Chinese specific — this is what makes it taste authentic, not generic
Nakano
Rice Vinegar Seasoned
Acid + slight sweetness — balances heat and adds tang
Kikkoman
Soy Sauce
Salt + umami — all-purpose, no surprises
Dynasty
Chili Crisp
Texture + slow burn — crunchy chili bits add layers to the glaze
#Chili chicken#Stir-fry#Noodles#Fried rice#Any wok dish