GAI YANG SAUCE (Thai sweet and sour sauce, for chicken)
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2 small fresh hot red chiles (about 2 inches long) such as Thai or serrano, (or 1 teaspoon red pepper flakes)
4 garlic cloves, minced (about 1-1/2 teaspoons)
¼ cup white wine vinegar
¼ cup freshly squeezed lime juice (from 2 or 3 limes)
2 tablespoons nam pla or other Asian fish sauce
½ cup sugar
- Wearing protective gloves, mince fresh chiles. Mince garlic and in a small saucepan simmer with chiles and remaining ingredients, stirring occasionally, 10 minutes. Cool sauce to room temperature and let stand for 1 hour before serving.
- Gai yang sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
SERVE WITH: