At turns sweet and savoury with a little kick of heat, this soy chilli glaze is a finishing touch for the Chinese New Year Pizza (also known as Lunar New Year, which is celebrated among East and Southeast Asian cultures) featuring lap cheong (Chinese sausage) and Brussels sprouts. Chicago restaurateur...
Method
In a saucepan over medium heat, add the soy sauce, rice wine vinegar, brown sugar, and vegetable oil, then stir until the sugar dissolves.
Add the ginger, garlic and crushed red pepper. Cook over medium heat for 3 minutes to let the flavours meld, stirring occasionally.
Cook and continue stirring until syrupy, about 5 minutes. Let cool.
Transfer to a squeeze bottle for easy garnish application, or use a teaspoon or fork to drizzle it over your pizza.
Note: This glaze will last up to a week in the fridge.
Are we missing something?
We'd love your feedback to help us improve this recipe.
Explore more recipes
Get the Ooni app for a dough calculator and much more
For more learning and inspiration, and a dough calculator, download our mobile app with over 250 recipes.
