139 spicy sauce recipes

Cornish game hens rubbed with Chinese five spice and a hoisin-plum-sherry marinade overnight, then roasted to a lacquered mahogany finish glazed with soy and maple syrup.

Quick Chinese marinade with soy sauce, honey, five-spice, and chili sauce. Perfect for BBQ pork, chicken, or ribs. Ready in 5 minutes, makes 3/4 cup.

Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.

Five-spice tofu simmered in soy sauce, star anise, and molasses for a deeply savory, aromatic Chinese-style appetizer. Make-ahead and keeps in the fridge for a week.

China Moon ten spice honey dip with soy sauce and pickled ginger juice. A sweet, savory, and warmly spiced Chinese dipping sauce ready in 5 minutes.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

Tea smoked duck marinated in soy sauce, Szechuan peppercorns, and five-spice powder, then slow-smoked with Chinese black tea and hickory chips. Served with plum sauce, scallions, and mandarin pancakes.

Asian-inspired plum salad dressing made with plum baby food, soy sauce, five spice powder, and garlic. A fat-free, no-cook dressing ready in minutes.

Deep dish cranapple pie with sliced apples and whole berry cranberry sauce under decorative pastry cutouts. Spiced with apple pie spice and orange zest for a festive holiday dessert.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Chicken wings reshaped into mini drumsticks, marinated in five-spice and rice wine, sealed with egg white, coated in cornstarch, and double deep-fried until shatteringly crispy. An authentic Chinese technique for the crunchiest wings.

Five-spice chicken thighs in a soy, sherry, ginger, and brown sugar sauce, cooked in the microwave in 30 minutes. The pan juices thicken into a glossy sauce spooned right over the top.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.