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.
