Tired of Tabasco? 5 Asian-Inspired Chili Sauces to Try, from Fly By Jing to Poon’s London

deleciousfood | July 21, 2024 | Asian Food | No Comments

Ta ta, Tabasco! Goodbye, Sriracha! Today, hotter chili sauces are all the rage thanks to their umami flavor and irresistible combinations of sweet, spicy, and salty.

For many years, the international market for commercial hot sauces was dominated by American brands such as Tabasco and Frank’s, known for their tangy blend of chili peppers and vinegar. Growing interest in Asian cuisine and chefs like David Chang of Momofuku in the United States have since brought more flavors from the region to the forefront.

“It’s a combination of factors: an exponentially growing market, a growing appetite for spicy foods, and a growing understanding of Chinese cuisine around the world. Sriracha has paved the way for a different kind of hot sauce, less vinegary and more focused on textures and umami flavors,” says Tim Sedo, co-founder of Fiyah! Heat Store, an e-commerce site specializing in hot sauces.

Fly by Jing

While established brands like Lee Kum Kee dominate the Asian chili sauce market, a new generation of artisanal brands are putting a modern spin on classic favorites. These sauces are a step up from the homemade varieties offered at your local dai pai dong and many have been developed by skilled chefs who enjoy experimenting with different fermentations, flavor combinations and textures.

The best part about these new sauces is that there’s no limit to what you can pair them with (apparently, vanilla ice cream and crispy chili oil are life-changing).

“I would say these types of hot sauces are where craft beer was 10 years ago and the market is ready to explode,” Sedo adds. “Crispy chili oils are the most popular variety right now, but I think sambals (Southeast Asian sauces) will be next.”

5 Hot Sauce Brands to Try

1. Empress Hot Sauce

Empress Hot Sauce Smokey Hibiscus — Empress Smokey Hibiscus Hot Sauce

Launched in 2020, Empress is the brainchild of Jane Chen and Alex Denner. After moving from New York to Taipei, the duo was inspired to create a line of flavorful sauces that showcase Taiwanese agriculture. The vinegar-based sauces range from slightly spicy—the pineapple miso showcases the country’s Golden Diamond pineapples—to the Maqaw ghost pepper, infused with Taiwan’s native maqaw berries and grapefruit for a citrusy kick.

2. Blatant Sauce

One of Flagrant’s founders is Michelin-starred chef Matt Abergel (co-founder of Yardbird with his former partner Lindsay Jang), which gives it some serious culinary cred. What started as an experiment with fermented peppers has resulted in this tangy hot sauce inspired by yuzu koshoa classic Japanese condiment made with fermented chili peppers and yuzu zest. The sauce undergoes a five-week fermentation process to achieve the perfect balance of heat, bright acidity and savory umami.

3. Fly by Jing

Fly by Jing Chengdu Crunch — Flight by Jing Chengdu Crunch

Fly By Jing founder Jing Gao knows her way around chili. Born in Chengdu, Sichuan, she founded Baoism, an award-winning modern Chinese fast-casual restaurant, before launching her line of MSG- and additive-free staples known for their bold, authentic flavors. Her favorites include the sweet and spicy Zhong sauce, inspired by the aromatic spice fuzhi soy sauce and Sichuan Chili Crisp, a hit dish. The latter is so popular that Gao launched a cookbook that features 85 recipes showcasing this cult dish.

4. Poon’s London

Originally a West End restaurant, Poon’s London was the go-to place for Chinese cuisine in the bustling city. Amy Poon, daughter of chef and founder Bill Poon, decided to continue the family tradition by launching a range of signature sauces. Following recipes passed down through generations, highlights include the Chilli Vinegar Dressing, perfect for Chinese dumplings, and the Extraordinary Chilli Oil, an aromatic oil infused with dried chillies and salted black beans.

5. A spark of madness

Hong Kong resident Simran Savlani is not a trained chef, but her love for all things culinary led her to study at Le Cordon Bleu in Paris and work on several food projects in India. It was only after the lockdown that she decided to take the plunge Spark of madnessa recipe book, with a range of hot sauces to go with it. The three sauces pay homage to Hong Kong and include Crispy Chilli Oil, containing seven different spices, five types of chillies and three varieties of crunchy textures; and Crack Sauce, inspired by and and mian flavors including peanut, chili oil and sesame.