Reddit mentions of Huy Fong Chili Garlic Sauce, 8 oz

These were solid and managed to stay intact and not crumble (like my initial attempt). They were very crispy and had the same texture as Japanese katsu. Serve with your favorite low carb dipping sauce. We did spicy mayo.

 

Ingredients - Roughly 8 Strips (Serving per 1 Strip ~1g Net Carbs | 16g Fat | 17g Protein)

• 16 oz Chicken (I used breast and cut them into strip sizes)
  
• 1 cup Blanched Almond Flour
  
• 2 Eggs
  
• Crushed Pork Rinds
  
• Coconut Oil (Or your preferred frying oil)
  
  
  Optional Dipping Sauce - Spicy Mayo (Zero Carb)
  
  
• 5 tbsp Mayo
  
• 3 tbsp Huy Fong Chili Garlic Sauce (Sriracha Substitute)
  
• 1 tsp Sesame Oil
  
   
  
  Prep
  
  

1. Cut chicken to desired strip sizes
   
2. Put the almond flour on a flat plate or plastic container
   
3. In a different plate/container, mix your eggs
   
4. Put crushed pork rinds in a large bowl
   
5. Put your frying oil on a pan at medium heat
   
   Instructions
   
   
6. Dunk your chicken strip in almond flour
   
7. Dunk your chicken strip in egg
   
8. Place your chicken in bowl with the pork rinds and bury it, press down for a nice and even coat of "breading"
   
9. Set aside and repeat until all strips are breaded
   
10. Toss strips on pan and cook for 2-3 mins on each side until golden brown
    
     
    
    Big thank you to /u/1whisky1scotch1beer for the Chili Garlic Sauce as a Sriracha substitute tip!
    

You could try the chili garlic sauce that Huy Fong makes. It sort of looks like Sambal Oelek, but it isn't sour or bitter.

https://smile.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO?sa-no-redirect=1

Here is a recipe to the best thing I've personally created.

Sauce

• Chili garlic sauce (careful, this is spicy. If you over do it, add more sugar/soy, can easily happen if you reduce too much)
  
• Tamari (fancy soy sauce with less salt and more flavor)
  
• rice wine vinger (couple splashes)
  
• Seaseme seed soil, about 1tbsp, huge flavor
  
• fresh minced up garlic and ginger.
  
• 1-2 tbsp of brown sugar to taste, can get too sweet quickly so make sure to be tasting after adding.
  
  Mix that all up in a bowl with a whisk and simmer on low heat in a pan.
  
  Meat
  
  I've done this with chicken and beef, but beef came out my favorite
  
  
• 1 package of stir fry beef, or fajita beef. any small cut beef would work, and cheap beef would work well too from how its being prepared.
  
  To cook, refrigerate the meat so its cold, then take it out and put it in a gallon ziplock bag. In the bag with the meat add corn starch (enough so everything is throughly coated) and black pepper. Toss the beef up so its nice and coated.
  
  Then, pour the beef and powder into a spagetti strainer to knock off all the excess corn startch. You are not making a crush or batter, just coat it.
  
  Next, heat up a pan of vegetable oil. Once its hot where when you drip a drop of water and it starts bubbling, toss the meat in. Let it fry for about 2-3min, when you are stiring it around with your spoon or whatever, you will feel it start to harder. As soon as it "feels" crispy, take it out. (dont worry, it will soften)
  
  Let this dry on a cooling rack or paper towels.
  
  Starch
  
  I love the Asian noodles, you can get them in a package. To cook, use a very large pan/wok or electric skillet thats going to be where you combine everything in. Heat up the pan, put some sesame seed oil in the pan, then the noodles. Toss them around until they heat up and remove. Set aside the noodles. (cook maybe 2-3min)
  
  Rice would also work here, although cooking instructions for rice should be followed.
  
  Veggies
  
  Easiest option is to buy a bag of stir fry mix. I usually combine some stir fry veggies with fresh garlic and a fresh quartered onion. (i like big chunks of onion for this, but cut to the size you prefer).
  
  The stir fry veggies are generally broccoli, carrots, water chestnuts, red bell peppers and peas.
  
  To cook: heat up a pan, use a big one. If you dont have a large pan an electric skillet WITH SIDES will work. This has to be big enough to fit all of the veggies and meat.
  
  After the pan is heated up, add a splash of vegetable oil and some sesame seed soil to the pan. Toss in all of the veggies and keep them moving while they heat up. After they look heated up, add some of the sauce you made earlier. Toss them around so they are coated but not dripping or soggy.
  
  The veggie part you dont want to take longer then 5-8min so you have crunchy veggies at the end.
  
  The Finish
  
  Finally, the fun part. First, add your noodles back to the pan, then add some of your sauce, and toss them around so they are coated. Then add your veggies and beef to the pan. Toss this around until everything looks distributed. Now, add more of your sauce to taste, toss and enjoy!
  
  IDK what you'd call it, but we call it spicy stir fry beef with noodles lol
  
  A few tips... dont add too many veggies where you "dilute" the amount of noodles you have. Dont over cook the veggies or they get too soft. Chili-garlic sauce is SPICY. Sesame seed oil is VERY STRONG. Use those two in moderation but for huge flavor!
  
  Also, please let me know if you try this i'd love to know what other people thought of it.

Fun fact: The macros can be improved a bit by substituting a little bit of honey for the brown sugar, and Huy Fong chili garlic sauce for the Frank's stuff (which I think has added sugar, no?). That's how I usually make it, and I've never felt like it lacked sweetness.

I've also made basically this same recipe without coconut milk, slaw, or lentils, and it's still awesome. Try adding thinly sliced jalapeños and grated carrots sometime. It's excellent.

If I have room for carbs, my favorite way to eat it is over long grain white rice (skipping any non-vegetable carbs in the recipe, obviously). Without room for carbs, try serving it over cauliflower rice. Green Giant sells frozen riced cauliflower now to save you the trouble of ricing it yourself. It's pretty good.

This garlic chili sauce is made by the same dudes who make Sriracha, and doesn't appear to have any carbs period. Maybe that's an alternative for you when you've spent your carbs elsewhere.

I regularly blend chilies and garlic cloves (1 chili : 1 clove ratio) with a little bit of water for use in cooking pretty much anything.

I only use them fresh but if you can somehow preserve that, it would basically be a homemade version of this. Hot sauces don't have to be as complicated as Tabasco!

This isn't the best curry I've ever eaten, but it is BY FAR the best one I've ever made:

Cauliflower, Cashew, Pea, and Coconut Curry

INGREDIENTS

• 1 (1-inch) piece fresh ginger, peeled and chopped
  
  
• 4 garlic cloves, chopped
  
  
• 1 green chile, roughly chopped (seeded if you prefer less heat) [NOTE: I often replace this with a tablespoon or so of Huy Fong's chile garlic sauce]
  
  
• Kosher salt
  
  
• 4 Tbsp canola oil
  
  
• 2 large onions, finely chopped
  
  
• 1 Tbsp tomato paste
  
  
• 1 1/2 tsp ground coriander
  
  
• 1 1/4 tsp ground cumin
  
  
• 1/2 tsp chile powder
  
  
• 1 large head cauliflower, broken into bite-size florets
  
  
• 1 14 oz. can unsweetened coconut milk
  
  
• 4 oz. unsalted cashews (about 3/4 C)
  
  
• 1/2 C frozen peas
  
  
• 1/2 tsp garam masala
  
  
• 1 small bunch cilantro, leaves chopped, for serving
  
  
• 1 lemon wedge, for serving
  
  
• cooked basmati rice, for serving
  
  PREPARATION
  
  
• Step 1 - Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
  
  
• Step 2 - In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
  
  
• Step 3 - Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
  
  
• Step 4 - Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool. [Note: Instead of frying the cashews, I always just roast them in the oven at 400º for ~10 minutes]
  
  
• Step 5 - Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
  
  
• Step 6 - Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
  
  OTHER NOTES
  
  
• I would strongly recommend doubling all the spices. I copied the amounts as written in the recipe, but I always double the spices when I make it.
  
  
• Every time I make this, the first thing I do is cut up the cauliflower, toss it with some olive oil, salt, pepper, and curry powder and roast it in the oven at 400º while I prep the rest of the ingredients.

HERE

Here

Or the overpriced one

Or if you really dont want to wait, try Park and Shop in Dubai Investment Park. They have everything there.

Holy crap. Ordering this bouillon now :)

I make a something kinda similar - sliced mushrooms, shredded carrots, sliced cabbage, bean sprouts, tofu, ramen noodles, Knorr chicken broth, chili garlic paste (cause spicy), a dash of fish sauce, cilantro, lemongrass paste, onions, lime, etc. You might like it if you liked the soup above! Secret is to press the tofu before you cube it, helps it absorb all that tangy salty soup flavor :P

Avocado toast with chili garlic sauce and a fried egg.

Stuffed avocados

I've always wanted to try avocado pasta but haven't.

Keto approved "basically 0 carb" Sriracha replacement below.

Huy Fong Chili Garlic Sauce, 8 oz
https://www.amazon.com/dp/B0016L34GO/ref=cm_sw_r_cp_apa_i_9gVVDbR7MEABF

Huy Fong Chili Garlic sauce is bomb AF and is prolly at your local grocery store.

https://www.amazon.ae/Huy-Fong-Sambal-Chili-Garlic/dp/B0016L34GO/ref=sr_1_3?keywords=chili+garlic+sauce&qid=1574324108&sr=8-3

https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO

this is the perfect boiled egg condiment!

I like to use a chili garlic sauce as my stir fry sauce. <1 carb per serving! Not the same as a stir fry sauce, but the stuff is like crack to me. I can eat it by the spoonful.

Amazon

My supermarket has a ethnic food aisle and it’s right with the soy and hoisin sauces. You can also get the oyster sauce right there too. And as far as the sherry I’m not sure. I’ve read it’s fairly essential for that flavor

Tried to mix it up this week so lunch isn't so bland.

Nutrition Info

Chili Garlic Chicken and Veggies

Sauce:

• Huy Fond Chili Garlic Sauce - 4 tbsp
  
  
• Soy sauce - 2 tbsp
  
  
• Brown sugar - 2tbsp
  
  
  Swedish Meatballs
  
  Meatballs recipe
  
  I only used half the regular serving size for egg noodles.

https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO They usually have it in the Asian section of most US grocery stores. I used to think it was sriracha in a different bottle just from the rooster, but it's different.

I'd simply avoid all processed junk whenever possible while staying away from restaurant foods except for those special occasions. Most likely that should get about three-quarters of the game covered according to this chart below:

https://healthyforgood.heart.org/eat-smart/infographics/75-of-americans-want-less-sodium-in-processed-and-restaurant-foods

For the meals that were prepared on my own, no added salt whatsoever since the flavor would come from salt-free canned tomatoes and powdered white onion. Maybe I would sprinkle just a little bit of kelp granules on top whenever I felt like adding a little bit of taste.

Stuff like chili garlic sauce and canned soups do contain some salt, I would add water to dilute them as my condiments while mixing everything beans and rice:

https://www.amazon.com/Huy-Fong-Chili-Garlic-Sauce/dp/B0016L34GO
https://www.amazon.com/Amys-Light-Sodium-Organic-Soups/dp/B000G1EO6E

Well below my 1,500mg/day target and I don't really think much about my sodium intake as long as I'm cooking everything myself.

BTW, there are quite a few substitutes out there and three of them could be found online.

Kirkland Signature Organic No-Salt Seasoning:
https://www.amazon.com/Kirkland-Signature/b/?node=2594873011
https://www.drmcdougall.com/misc/2011nl/sep/recipes.htm
https://www.drmcdougall.com/misc/2015nl/may/recipes.htm

Mrs Dash Salt Free Seasoning Blend:
https://www.amazon.com/Mrs-Dash/b/?node=3036130011
https://www.drmcdougall.com/pdf/Advanced_Study_Weekend_Fast_Food_Handout_3-13.pdf#page=4
https://www.drmcdougall.com/health/education/free-mcdougall-program/canned-packaged-foods/low-fat-foods/seasoning-mixes/

Benson's Table Tasty:
https://www.amazon.com/Bensons-Gourmet-Seasonings/b/?node=9462565011
https://www.drmcdougall.com/pdf/Advanced_Study_Weekend_Recipes_2-11.pdf#page=5

Jeff Novick made this chart a few years ago, that should tell us where do we stand:

https://www.facebook.com/JeffNovickRD/posts/10154529852650125

Is Your SOS Free Diet Really SOS Free? Identifying Hidden Sources of Salt/Sodium, Oil/Fat & Sugars/Sweeteners
https://www.facebook.com/notes/jeff-novick-ms-rd/is-your-sos-free-diet-really-sos-free-identifying-hidden-sources-of-saltsodium-o/10151586400521819

Higher sodium, lower blood pressure. You read that right.
https://www.drmcdougall.com/forums/viewtopic.php?f=1&t=55427

Yet another salt and blood pressure study
https://www.drmcdougall.com/forums/viewtopic.php?f=22&t=55345

UPDATED!! Time to end the war on Salt?
https://www.drmcdougall.com/forums/viewtopic.php?f=22&t=23557

Jeff Novick also explained the science as linked above and it's great to get a much better understanding.