Best 6 Sweet And Spicy Dipping Sauce Recipes

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In search of a delectable fusion that tantalizes your taste buds with a harmonious balance of sweet and spicy? Look no further! This article will guide you through a culinary journey, exploring the art of crafting the perfect sweet and spicy dipping sauce. Dive into the world of flavors, as we unveil the secrets behind creating this versatile condiment that elevates any dish, from crispy appetizers to succulent grilled meats. Get ready to embark on a taste sensation that will leave your palate craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE



Thai-Style Grilled Chicken W/ Spicy Sweet and Sour Dipping Sauce image

This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).

Provided by Mr Jackson

Categories     Chicken Breast

Time 1h1m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 cup granulated sugar
1/2 cup table salt
4 (12 ounce) chicken breasts, split bone-in, skin-on, about 12 ounces each (see note)
1 teaspoon red pepper flakes
3 small garlic cloves, minced (1 1/2 teaspoons)
1/4 cup distilled white vinegar
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar
12 medium garlic cloves, minced (1/4 cup)
2 inches fresh ginger (about 2 inches)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup fresh cilantro leaves, chopped
1/4 cup lime juice, from 2 to 3 limes
2 tablespoons vegetable oil, plus more
vegetable oil, for grill grate

Steps:

  • To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
  • For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
  • To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
  • To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
  • Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

Nutrition Facts : Calories 855.4, Fat 39, SaturatedFat 10, Cholesterol 217.7, Sodium 15089.3, Carbohydrate 52.3, Fiber 2.5, Sugar 42.6, Protein 73

PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE



Pan-Fried Chicken Dumplings with Sweet and Spicy Dipping Sauce image

Provided by Sandra Lee

Time 40m

Yield 6 servings

Number Of Ingredients 8

1/2 cup ponzu (available in the Asian section of most markets)
1 teaspoon hot sauce
1/2 teaspoon stir-fry seasoning mix
1/2 pound ground chicken
1 scallion, chopped
1 tablespoon stir-fry seasoning mix
1 (12-ounce) package round wonton wrappers
2 tablespoons vegetable oil

Steps:

  • For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
  • For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
  • Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
  • When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.

THAI SWEET AND SPICY DIPPING SAUCE



Thai Sweet and Spicy Dipping Sauce image

This is a hot, sweet, sticky sauce that goes with Thai barbecued chicken as well as appetizers like spring rolls or fried won-tons. From the great Thai cookbook "True Thai". We absolutely love this!

Provided by lisar

Categories     Asian

Time 17m

Yield 1-2 cups

Number Of Ingredients 4

1 cup sugar, divided
1/2 cup distilled white vinegar
1/2 teaspoon salt
1 tablespoon chinese-style chili-garlic sauce

Steps:

  • In a small saucepan, combine vinegar and a 1/2 cup of the sugar.
  • Bring to a low boil over med-high heat, stirring occasionally.
  • Lower the heat to medium and add in remaining sugar.
  • Cook for about 2 minutes, stirring frequently as the mixture comes to a boil.
  • Reduce the heat to low and add the salt.
  • Simmer for about 5 minutes, stirring occasionally.
  • Then stir in the chili-garlic sauce and remove from heat.
  • Let sauce cool and serve at room temp.
  • Will keep in the refrigerator for 2 to 3 weeks if it lasts that long.
  • Makes 1 1/2 cups.

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



Asian Hot Pot with Chicken and Sweet-and-Spicy Dipping Sauce image

Categories     Chicken     Ginger     Herb     Onion     Poultry     Vegetable     Dinner     Mint     Party     Noodle     Cilantro     Lettuce     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 14

2 pounds chicken wings
6 green onions, chopped
3 1/4-inch-thick slices fresh ginger
1 garlic clove
1/8 teaspoon whole black peppercorns
10 cups (or more) cold water
2 ounces bean thread noodles*
1 pound partially frozen skinless boneless chicken breasts, cut crosswise into 1/8-inch-thick slices
Sweet-and-Spicy Dipping Sauce
2 heads butter lettuce, leaves separated
1/2 cup finely shredded peeled carrots
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
*Clear dried noodles that are also known as cellophane or transparent noodles; available at Asian markets and in the Asian foods section of some supermarkets.

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.

GRILLED SWEET-AND-SPICY SHRIMP WITH MINT DIPPING SAUCE



Grilled Sweet-and-Spicy Shrimp with Mint Dipping Sauce image

Categories     Shellfish     Appetizer     Seafood     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 first-course or 6 main-course servings

Number Of Ingredients 9

1/4 cup (packed) golden brown sugar
3 1/2 tablespoons fresh lemon juice
2 tablespoons plus 1/2 cup vegetable oil
2 teaspoons grated lemon peel
2 teaspoons cayenne pepper
1/2 teaspoon salt
2 pounds large uncooked shrimp, peeled, deveined
2 cups (packed) fresh mint leaves
Metal skewers

Steps:

  • Mix brown sugar, 2 tablespoons lemon juice, 2 tablespoons oil, lemon peel, cayenne pepper, and salt in medium bowl to blend. Add shrimp and stir to coat. Let marinate 30 minutes or up to 1 hour.
  • Meanwhile, place mint, remaining 1 1/2 tablespoons lemon juice, and remaining 1/2 cup oil in processor. Blend until mint is finely chopped and mixture is smooth, scraping down sides occasionally. Season mint dipping sauce with salt.
  • Prepare barbecue (medium-high heat). Thread shrimp onto skewers. Grill shrimp until just cooked through, about 2 minutes per side. Serve with mint dipping sauce.

SWEET AND SPICY DIPPING SAUCE



Sweet and Spicy Dipping Sauce image

Simple sauce that combines sweet, sour, salty, and spicy flavors into a wonderful dipping sauce for chips, grilled chicken, and spring rolls. It can be kept in the fridge for about a week.

Provided by Sean Gough

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 16

Number Of Ingredients 4

½ cup rice wine vinegar
½ cup white sugar
2 teaspoons salt
1 tablespoon chili garlic sauce (such as Lee Kum Kee®)

Steps:

  • Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 6.3 g, Sodium 330.4 mg, Sugar 6.2 g

Tips:

  • For a spicier sauce, add more red pepper flakes or cayenne pepper.
  • If you like a sweeter sauce, add more brown sugar or honey.
  • You can also add other ingredients to the sauce to taste, such as garlic, ginger, or onion.
  • Be sure to taste the sauce before serving and adjust the seasonings as needed.
  • This sauce is also great for dipping chicken nuggets, onion rings, or french fries.

Conclusion:

This sweet and spicy dipping sauce is the perfect addition to any party or gathering. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and versatile dipping sauce, give this recipe a try.

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