Chinese Chilli Garlic Soy Sauce (perfect for fish, seafood and chicken)

Introduction

Whenever I have dinner at my friend’s place, her mother-in-law would always put out a small saucer of this Chinese Chilli Garlic Soy Sauce: a spicy, garlicky, herby soy sauce dip. It didn’t matter what was on the table — steamed fish, prawns, or chicken — that little saucer was non-negotiable.

There’s no proper name for this sauce, it’s simply known as… sauce. Every Chinese household would actually their own variation of a spicy soy-based dipping sauce. I very crassly called it “crack sauce” because of how addictive it was. One dip was never enough!

It didn’t overpower the protein, but somehow made everything taste more alive, more savoury, more exciting. The kind of sauce you keep going back to even when you’re already full.

I first had it with a simple steamed fish, then on later visits, the same sauce would make an appearance with prawns and shellfish, and another time with chicken. That’s when I knew this wasn’t a one-dish thing — this was an all-purpose table sauce.

Of course, I eventually asked for the recipe. And true to the nature of mums everywhere, what I got was a list of ingredients… with no measurements.

“Measure with feeling,” she said. Are all mums the same?

That’s where I come in. I went home, started experimenting, adjusting, tasting, and re-tasting, until I landed on a version that stays true to the original — bold, aromatic, and deeply savoury!

With Chinese New Year coming up, this Chinese chilli garlic soy sauce makes a fantastic dipping sauce for steamed festive dishes, and it’s also brilliant alongside hot pot. Once you try it, you’ll understand why it always has a place on the table.

What Is Chinese Chilli Garlic Soy Sauce?

Most Chinese household would have their own variation of a spicy soy-based dipping sauce. At the very least, a simple soy sauce and bird’s eye chilli mix would be served.

This particular recipe is a hot oil–based dipping sauce made with finely minced garlic, bird’s eye chillies and fresh coriander, finished with soy sauce AND fish sauce (extra umami!), balanced with sugar, and just a touch of sesame oil for fragrance.

The result is a sauce that’s:

• Spicy but balanced

• Intensely garlicky

• Fresh and herby

• Deeply savoury without being heavy

It’s not meant to be a thick sauce or glaze! Think of it as a table sauce that elevates simple, cleanly cooked proteins.

Key Ingredients

Aromatics

• Garlic: This is a garlic-forward sauce. Finely mincing it ensures it blooms properly when hot oil hits, releasing maximum aroma without tasting raw.

• Bird’s eye chillies: Small but powerful, they deliver clean heat without muddiness. Adjust the amount according to your spice tolerance.

• Fresh coriander (cilantro): Adds freshness and a subtle herbal note that keeps the sauce bright and balanced, especially alongside rich or simply cooked proteins.

Seasonings

• Light soy sauce: Provides savouriness without overpowering the aromatics or darkening the sauce.

• Fish sauce: Adds depth and umami. You won’t taste it distinctly, but it rounds out the sauce and gives it that “something extra.”

• Sugar: Just enough to soften the heat and saltiness, creating balance without making the sauce sweet.

• Neutral oil: Acts as the flavour carrier, blooming the aromatics when poured hot over them.

• Sesame oil: Adds a subtle nutty finish. A little goes a long way, so it should support rather than dominate.

1. Mince the aromatics

• Finely mince garlic, bird’s eye chillies, and coriander to ensure even flavour distribution and proper blooming.

• I used a food processor to do all my mincing!

2. Arrange the Aromatics

• Place the aromatics in a heatproof bowl – make sure it’s heat proof, we don’t want any broken glass accidents!

3. Heat the oil

• Heat neutral oil over medium heat until shimmering.

• Hot oil is crucial to release the aroma of the garlic and chillies.

4. Bloom aromatics

• Carefully pour the hot oil over the minced aromatics – it should immediately sizzle!

• Stir immediately to release fragrance and mellow the sharpness.

5. Add seasonings gradually

• Stir in soy sauce, fish sauce, sugar, a tiny pinch of salt, and sesame oil.

• The sauce should be a little too salty.

6. Adjust consistency

• Gradually stir in hot water.

• Taste test, and once sauce reaches the right balance and is no longer overly salty… the sauce is done!

7. Rest briefly

• Let sit for 5–10 minutes to allow the flavours to meld before serving.

How to Serve

• As a dipping sauce for steamed fish, prawns, shellfish, squid, scallops, or poached/steamed chicken.

• With hot pot, either on its own or mixed with a little hot pot broth.

• Spoon over rice, blanched greens, or tofu for extra flavour.

• Alongside Chinese New Year dishes, including whole steamed fish, white-cut chicken, and lightly cooked vegetables.

Storing & Reheating

• Storage: Keep in an airtight container in the fridge for up to 3–4 days.

• Before serving: Stir well, as the oil may separate slightly.

• Reheating: Not necessary — best enjoyed at room temperature. If chilled, let it sit out briefly to allow aromas to release fully.