This sauce combines the sweet citrusy punch of orange marmalade with spicy chili crisp, balanced by a savory mix of soy, rice vinegar, and fish sauce. Fresh ginger, garlic, and sesame oil add warmth and depth, while lime juice and cilantro give it a bright, fresh twist. Perfect for dipping dumplings, drizzling over grilled meats, or as a marinade!

Ingredients

• 1 cup orange marmalade
• 3 Tablespoons chili crisp
• 2 Tablespoons light soy sauce
• 2 Tablespoons rice vinegar
• 1 Tablespoon fish sauce
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon lime juice (optional)
• 1 Tablespoon finely chopped cilantro (optional)
• Pinch of red pepper flakes (optional)

Preparation

1. Mix the base: In a medium bowl, combine the orange marmalade, chili crisp, light soy sauce, rice vinegar, fish sauce, and sesame oil.
2. Add aromatics: Stir in the minced garlic and grated ginger for an extra layer of flavor.
3. Brighten it up: Add lime juice if you want a bit more tang.
4. Garnish (optional): Stir in finely chopped cilantro for a fresh finish. If you like it extra spicy, sprinkle in a pinch of red pepper flakes.
5. Adjust & serve: Taste and adjust—add more soy sauce for saltiness, more lime juice for brightness, or more chili crisp for spice!
6. Serve: Pour into a small serving bowl. This sauce keeps well in the refrigerator for up to 5 days.

Serving Suggestions

• Serve as a dipping sauce for dumplings, egg rolls, or spring rolls.
• Use as a drizzle over grilled shrimp, chicken skewers, or roasted veggies.
• Spoon over steamed rice or noodles for an instant flavor boost.
• Brush onto grilled meats or tofu as a sweet-spicy glaze.
• Mix with a bit of mayonnaise for a creamy-spicy sandwich spread or burger topping.