Spicy Orange and Chili Crisp Sauce

Ingredients

• 0.5 cup orange juice (Preferably freshly squeezed)
• 1 tbsp orange zest (From approximately 1 orange, using only the colored part)
• 0.25 cup chili crisp (Adjust to taste according to the desired level of spiciness)
• 0.5 cup full-fat coconut milk (Shake the can well before measuring)
• 0.25 cup brown sugar
• 2 tbsp soy sauce (Use tamari for a gluten-free version)
• 1 tbsp rice vinegar
• 2 garlic (Finely chopped)
• 1 tsp fresh ginger (Grated)
• 0.5 tsp red pepper flakes (Optional; add only if more heat is desired)
• 1 tsp toasted sesame oil
• 0.25 cup unsweetened shredded coconut (Toasted; adds the coconut crunch)
• salt (To taste; the soy sauce and chili crisp already provide salt)

Steps

1. 1

   Toast the shredded coconut in a dry saucepan over medium-low heat, stirring frequently, for 2 to 3 minutes, until golden and nutty-smelling. Transfer it to a plate to stop the cooking.

2. 2

   Add the orange juice and zest, coconut milk, brown sugar, soy sauce, and rice vinegar to the same saucepan.

3. 3

   Add the chopped garlic, grated ginger, and red pepper flakes. Stir until all the ingredients are combined.

4. 4

   Bring the mixture to a gentle simmer over medium heat. Cook for 4 to 6 minutes, stirring occasionally, until the sugar dissolves and the sauce reduces slightly.

5. 5

   Stir in the chili crisp and toasted sesame oil. Cook for 1 to 2 minutes longer, without allowing the sauce to boil vigorously, until it is glossy, fragrant, and slightly thickened.

6. 6

   Taste the sauce and adjust the salt or spiciness if necessary. Remember that it will thicken slightly as it cools.

7. 7

   Remove from the heat and stir in the toasted coconut just before serving, or sprinkle it on top to better preserve its crisp texture.

Notes

The audio describes the sauce as sweet, spicy, salty, sticky, and featuring crunchy coconut with a tropical, Asian-inspired profile, but it does not provide specific quantities or steps. The quantities above are an estimated reconstruction based on that description. To store it, refrigerate in an airtight container for up to 5 days and reheat gently or let it come to room temperature before using.

Nutrition per serving

• sauce
• accompaniment
• spicy
• sweet and sour
• Asian-inspired
• with coconut
• vegetarian
• gluten-free with tamari