Lee Kum Kee Garlic Chilli Sauce 368 g

✨ Lee Kum Kee Garlic Chilli Sauce for quick heat and garlicky depth 🌶️

Lee Kum Kee Garlic Chilli Sauce brings together chilli warmth and a bold garlic aroma in one spoonable sauce. It’s made for busy cooking: add instant punch to everyday meals without building flavour from scratch.

Use it as a stir-fry booster, a dipping sauce, or a quick marinade base. A little goes a long way—start small, taste, then adjust to your preferred heat and garlic intensity.

✅ Key features

• Garlic-forward chilli flavour that adds depth as well as heat
• Fast way to season noodles, rice, dumplings, and simple veg without extra chopping
• Works both as a cooking sauce and a finishing condiment for flexible use
• Easy to balance: mix with soy sauce, vinegar, sesame oil, or a touch of sugar to tailor the flavour
• Great for weeknight wok cooking when you want consistent results in minutes

🍽️ How to use

• Stir into a quick wok stir-fry with ginger, garlic, and your choice of protein and greens
• Mix with soy sauce and a splash of rice vinegar for an easy dumpling dip
• Toss with noodles (wheat, rice, or glass noodles) plus a little sesame oil for a fast spicy-garlic bowl
• Brush onto grilled tofu, mushrooms, or chicken as a last-minute glaze
• Stir into mayo or yogurt to make a creamy spicy-garlic spread for sandwiches and wraps

👩‍🍳 Try our original recipes

• Chilli, Ginger & Garlic Stir-Fry (Fast Weeknight Wok Dinner)
  This chilli ginger garlic stir-fry is the kind of dinner you can cook faster than you can order takeaway: sizzling aromatics, crisp-tender vegetables, and a glossy sweet-sour-soy sauce.

🧾 Ingredients

salted chili peppers 59% (chili peppers, salt), water, sugar, rice vinegar, dried garlic 5%, modified corn starch, acetic acid (E260)

🧾 Nutrition facts

Energy (kJ) - 360 kJ

Energy (kcal) - 86 kcal

Fats - 0.9 g of which saturated fatty acids 0.2 g

Carbohydrates - 14 g of which sugars 13 g

Protein - 2.3 g

Salt - 10.8 g

✨ Final touch

Did you know chilli-garlic sauces are often used both during cooking and as a table condiment because heat and aroma can be adjusted right at the end?