Chili-Lime Soy Dipping Sauce for Kopitiam Chicken Rice
A tangy and spicy dipping sauce combining fresh red chilies, lime juice, and soy sauce to elevate any steamed or poached chicken dish. This Malaysian-inspired chicken recipe, ready in about 5 minutes, blends red chili, lime juice, light soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving is portion-balanced and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 3, finely chopped red chili
- 3 tbsp, freshly squeezed lime juice
- 4 tbsp light soy sauce
- 1 tsp granulated sugar
- 1 clove minced garlic
- 1 tbsp water
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Instructions
- Step 1: In a small mixing bowl, combine 3 finely chopped red chilies, 3 tbsp freshly squeezed lime juice, and 4 tbsp light soy sauce.
- Step 2: Add 1 tsp granulated sugar, 1 minced garlic clove, and 1 tbsp water to balance the flavors. Stir vigorously until the sugar dissolves completely and the sauce is well blended.
- Step 3: Let the sauce sit at room temperature for 10 minutes to allow the flavors to meld before serving alongside steamed chicken or rice dishes for dipping.
