Best 6 Sweet And Spicy Dipping Sauce Recipes

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

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.

PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE

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

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

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

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

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.