This Lee Kum Kee chili garlic sauce contains modified corn starch and conventional sugar. Our organic version eliminates the processed starch and uses clean sweeteners while maintaining the authentic fermented chili flavor profile.
Based on: Lee kum kee
· Makes approximately 20 servings (380g total)
· Serving: 1 tablespoon (19g)
Why This Recipe is Seed Oil Free
Commercial Lee kum kee from Lee Kum Kee often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Lee kum kee may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic crushed red pepper flakes
90g (about 1 cup) · Simply Organic Crushed Red Pepper
Primary heat and flavor component, providing the characteristic chili base
Sea salt
15g (about 2.5 teaspoons) · Redmond Real Salt
Preserves the chilies and enhances flavor development
Filtered water
180ml (about 3/4 cup) · Filtered tap water
Creates the sauce base and helps with fermentation
Natural thickener to achieve the proper sauce consistency
Instructions
Step 1. In a clean glass bowl, combine 90g (1 cup) crushed red pepper flakes with 15g (2.5 teaspoons) sea salt. Mix thoroughly with a wooden spoon to ensure even distribution. The salt will begin drawing moisture from the peppers and creating the flavor base.
Step 2. In a small saucepan, heat 180ml (3/4 cup) filtered water to just below boiling (about 85°C/185°F). Remove from heat and stir in 25g (2 tablespoons) coconut sugar until completely dissolved. This creates a light brine that will help preserve the sauce naturally.
Step 3. Allow the sugar water to cool to room temperature (about 15 minutes). Once cooled, stir in 20g (3 tablespoons) garlic powder, whisking vigorously to prevent clumping. The mixture should be smooth with no dry pockets of garlic powder visible.
Step 4. Pour the cooled garlic brine over the salted pepper flakes. Stir well to combine, ensuring all peppers are moistened. Cover with a clean kitchen towel and let sit at room temperature for 2-3 hours to allow flavors to meld and begin the fermentation process.
Step 5. In a small bowl, whisk 8g (2 teaspoons) tapioca starch with 45ml (3 tablespoons) rice vinegar until completely smooth with no lumps. This slurry will thicken the sauce when heated.
Step 6. Transfer the pepper mixture to a small saucepan and bring to a gentle simmer over medium-low heat. Slowly pour in the tapioca-vinegar mixture while stirring constantly. Continue stirring and simmering for 3-4 minutes until the sauce thickens to a spreadable consistency that coats the back of a spoon.
Step 7. Remove from heat and let cool completely before transferring to clean glass jars. The sauce will thicken slightly more as it cools. Store in the refrigerator for up to 6 months. Use 1 tablespoon (19g) as needed for stir-fries, marinades, or as a condiment.
Storage
Store in airtight glass jars in refrigerator for up to 6 months. Always use clean utensils to prevent contamination. Sauce may separate slightly - simply stir before use.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.25
Savings36%
While the upfront ingredient investment is about $44, you'll make multiple batches. The organic quality and lack of additives justify any minimal cost difference, plus you control sodium and sugar content.