PF Chang’s Chicken Lettuce Wraps
January 13, 2026
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Chili garlic sauce is the bright-red Asian condiment made from chiles, garlic, and salt (the Huy Fong brand with the green-lid jar is the American standard). The texture is chunky rather than smooth, distinguishing it from sriracha. Best applications: stir-fries, dipping sauces, marinades, and any dish needing both heat and garlic flavor in concentrated form. Chili-garlic favorites include Easy Pad Thai Noodles and Vegan Spicy Stir Fry with Rice where the sauce provides both heat and the garlic depth that anchors Southeast Asian noodle and stir-fry dishes.
Chili garlic sauce (sometimes labeled chile-garlic sauce or sambal oelek-style) and sriracha are NOT interchangeable despite sharing brand recognition. Chili garlic is chunky with visible chile pieces, has minimal vinegar, and tastes garlic-forward. Sriracha is smooth, sweeter, contains more vinegar and sugar. For Asian stir-fries that need texture and concentrated heat, chili garlic wins. For dipping and squeezable applications, sriracha is more convenient.
The Huy Fong Foods green-lid version is the American supermarket standard but is one of many regional sambal-style condiments. Indonesian sambal oelek is the closest international equivalent. Korean gochujang is similar in heat function but has fermented soybean depth that chili garlic lacks. For Korean recipes specifically, gochujang is the right choice and chili garlic substitutes poorly.
For Asian stir-fry sauce, chili garlic sauce is the heat-and-flavor anchor. The standard sauce is 2 tablespoons soy sauce + 1 tablespoon chili garlic sauce + 1 tablespoon rice vinegar + 1 teaspoon sesame oil + 1 teaspoon cornstarch + 1/4 cup water. Whisk together, pour over stir-fried protein and vegetables in the last 2 minutes of cooking. The cornstarch thickens the sauce into a glossy glaze.
For dumpling dipping sauce, the simple combination is 2 tablespoons soy sauce + 1 teaspoon chili garlic sauce + 1 teaspoon rice vinegar + sliced scallions. The vinegar cuts through the richness of the dumplings; the chili garlic provides heat that builds gradually. For storage, opened chili garlic sauce keeps 6 months refrigerated. The flavor concentrates as the sauce ages slightly. Both stir-fry sauces and noodle bowls on this site pair particularly well with chili garlic sauce as the dominant heat-and-garlic note. Browse chili flakes, soy sauce, and salt for closely related cooking applications.
To make chili garlic sauce, blend fresh or dried chilies with garlic, vinegar, salt, and a bit of sugar. Cook the mixture briefly to develop flavor, then cool and store for later use.
Chili garlic sauce is used in stir-fries, noodle dishes, marinades, dipping sauces, soups, and roasted vegetables. It adds heat and depth to both meat and plant-based recipes.
Common ingredients include chilies, garlic, vinegar, salt, sugar, and sometimes oil. Variations may include additional spices or seasonings.
A good substitute for chili garlic sauce is a mix of crushed red pepper flakes and minced garlic with a splash of vinegar. You can also use hot sauce with added garlic for a similar flavor.
For more Asian-style sauce and condiment options, see our hoisin sauce and hot sauce recipes.