This one-of-a-kind spicy sauce is a sauce made in an Asian manner that elevates the taste of a wide variety of foods. It is great over rice and vegetables and may be used as a marinade for beef, pork, chicken, and seafood. You can also use it to flavour fish.
If you are seeking for a fresh method to take your meals to the next level, dragon sauce is an indispensable condiment to have in your kitchen.
It is not nearly as hot as Sriracha, thus it cannot be compared to that condiment. In spite of this, you have the option of making it hotter by either adding chilli sauce or chilli powder.
Is It a Thick Sauce That You Have Here?
The consistency of this sauce is neither particularly thick or thin; rather, it falls somewhere in the centre. It includes cornstarch, which acts as a thickening agent, but just a little quantity of it, which ensures that the sauce will not totally run through your rice or vegetables.
You may get the desired consistency of the sauce by omitting the cornstarch and continuing to boil it in its place.
If you want to get a beautiful coating on whatever you want to use the starch for, it is in your best interest to include it in the recipe. You could use it as a glaze for your next pig roast or seasoned chicken wings. It’s very versatile.
Does My Sauce Need Vinegar to Finish It?
Salt, chilli peppers, and vinegar would make up the holy trinity of hot sauce components if there were ever such a thing. Dragon sauce also contains similar components, however, traditional chilli peppers have been replaced with hot chilli sauce in my version of the dish.
Because vinegar plays such a vital role in the sauce, you can’t simply choose any old variety to use.
There are two reasons why vinegar is used in the sauce:
- In order to maintain it
- In order to accentuate the sour taste.
Regarding the topic of taste, vinegar is the unsung hero of the show when it comes to the flavour of hot sauce. It imparts a noticeable sour, acidic, and mouth-puckering character to the whole experience. This taste is essential for a great number of people.
Vinegar of several types each provides its own unique taste to a sauce. And if you know how to incorporate them into your cooking, you can give any dish an astounding level of complexity.
How to Select the Appropriate Vinegar
There is a selection of vinegar available for you to choose from.
White Vinegar
The vast majority of spicy sauce recipes call for white vinegar. Due to the fact that it is produced using grain alcohol, it has the most unobtrusive flavour of any vinegar.
Because of this, it is an excellent base upon which to build additional components. One way to conceive of it is as an empty state that serves as a canvas on which other tastes might be painted. White vinegar, although having no discernible taste, has a bite and an assertive presence.
Vinegar made from Apple Cider
This one was used in the Dragon sauce that I made. Because it is made from apple cider, the vinegar has a flavour that is more fruity and sweet than other types. In addition to that, it has a taste that is highly unique, despite the fact that it is less harsh than white vinegar.
White Wine Vinegar
This vinegar, which is manufactured from white wine, has a flavour that is less harsh and more pronounced sweetness. Although it has a sour flavour, it does not have the sharpness of white vinegar. It is not very sweet, nor is it overly sour; it is about just in the centre.
Rice Wine Vinegar
This vinegar has a fairly subdued flavour. It is often used in the preparation of sushi rice. Due to its mild flavour, rice vinegar goes well with other types of vinegar, particularly cider vinegar and white wine vinegar.
Red Wine Vinegar
Although it is not as often used as other types of vinegar, this sort of vinegar is an excellent choice for some kinds of spicy sauces.
My personal preference is to use this in recipes that have a smokey taste. Because of its unique taste, which may be described as having a hint of fruitiness, a lot of people prefer this vinegar.
With the exception of red wine vinegar, you may use practically any of the other vinegar that are mentioned here. That one is reserved for use in other sauces.
Compared to Soy Sauce Coconut Aminos
Coconut aminos are a fermented and salted seasoning sauce that is formed from the sap of the coconut palm that has been seasoned with sea salt. Because coconut aminos are comparable to the colour and texture of light soy sauce, they may be used as a straightforward replacement in culinary preparations.
It is not as rich as traditional soy sauce and has a taste that is light and sweet than traditional soy sauce. If you are attempting to reduce the amount of salt you consume, you may want to consider using coconut aminos.
Both of these products are gluten-free, however, those who follow particular diets, such as the ketogenic or low-carb diets, may also find that coconut aminos are an acceptable substitute.
Do You Recommend That I Toast The Sesame Seeds?
Raw sesame seeds have a taste that is best described as mild, and they may be used in their natural state. Toasting the seeds will give them a more robust taste, but only if that’s what you’re going for.
In addition to that, they will provide a delightful crunch and nutty taste to the dish. You may either toast the sesame seeds on the stovetop in a pan or in the oven on a baking sheet. Both methods are described below.
Dragon Sauce
Time required for preparation: 5 minutes
Cooking time: 5 minutes
Servings: 6
Ingredients
- 1 tsp sesame oil
- 1 tablespoon of ground ginger
- 1 minced garlic clove and a quarter cup of chicken stock
- ¼ cup raw cider vinegar
- 3 teaspoons of honey
- 2 tablespoons of spicy sauce, or tomato sauce for a milder version
- One tablespoon of soy sauce
- Various amounts of salt & pepper, to taste
- 1 tbsp water
- 1 level teaspoon of cornstarch
- Sesame seeds, as requested
Instructions
- Bring the oil from the sesame seeds to temperature in a saucepan or a deeper skillet.
- After adding the ginger and garlic, continue to heat until the aroma is released.
- Stir in some chicken stock, vinegar, honey, and either spicy sauce or tomato sauce, along with some soy sauce, salt, and pepper.
- Reduce the heat to maintain a simmer in the sauce.
- In the meanwhile, form a slurry by combining the water and cornstarch by whisking them together.
- Pour the slurry into the sauce, and continue to heat it until the sauce has thickened.
- Take the sauce off the heat immediately. Sesame seeds should be sprinkled on top, and the dish should then be served.