Paulie Gee’s Logan Square Soy Chilli Glaze

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 Derrick Tung (@pauliegeeslogansquare) created this pizza in 2017 to serve at Paulie Gee's Logan Square, and it’s since become an annual special.

If you haven’t used it before, rice wine vinegar (also known as rice vinegar) is a staple of many Asian cuisines (particularly in China, Japan, Korea, and Vietnam). Not to be confused with rice wine (where the alcohol has not been cooked out), rice wine vinegar has a sweet, acidic flavour and is fairly commonplace at this point in most supermarkets. 

Like hot honey, this soy chilli glaze can be a show-stopping flavour booster. And, we’d argue, its uses aren’t limited to white pizzas or pizzas featuring Chinese ingredients — experiment as you see fit. Just note that because of the soy sauce, this glaze will obviously bring its own salt boost. Keep that in mind while seasoning your other toppings, or just use it in moderation!


This recipe is featured in How Derrick Tung’s Lap Cheung and Soy Chilli Glaze Chinese New Year Pizza Came to Be and Derrick Tung’s Chinese New Year Pizza with Lap Cheong, Brussels Sprouts.


Difficulty

Servings

2 cups

Prep Time

10 minutes

Cook Time

15 minutes

By Arthur Bovino

Paulie Gee’s Logan Square Soy Chilli Glaze

Note

If not using immediately and storing in the fridge, bring the glaze back up to room temperature before using for easier drizzling. Pop it in the microwave for 30 seconds or warm it in a small pot filled with an inch of water brought to a bubble on the hob over medium heat.

1: In a saucepan over medium heat, add the soy sauce, rice wine vinegar, brown sugar, and vegetable oil, then stir until the sugar dissolves.

2: Add the ginger, garlic and crushed red pepper.

Cook over medium heat for 3 minutes to let the flavours meld, stirring occasionally.

3: Cook and continue stirring until syrupy, about 5 minutes.

Let cool.

4: 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.

Arthur Bovino

Arthur Bovino is Ooni’s Head of Pizza Content.

  • Saucepan 
  • Squeeze bottle (optional)
  • 530 grams soy sauce
  • 65 grams rice wine vinegar
  • 87 grams brown sugar
  • 1 teaspoon vegetable oil
  • 65 grams grated ginger
  • 65 grams pressed (or minced) garlic
  • ½ tablespoons (2 grams) crushed red pepper flakes