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This is a real simple sauce used for a variety of reasons. I use it primarily for Chicken Karage as a dipping sauce. It can also be used for my Vietnamese Pork Chop recipe and it just good on plain or fried rice.


1/2 cup of peanut oil
2-3 green onions chopped
1 knob of ginger root minced
1 teaspoon of table salt.

*you can also add a clove or two of minced garlic if you want.


In a small saucepan heat up the peanut oil until it just begins to smoke. Hot!!! Add the other ingredients into a medium sized metal or glass bowl (no plastic). mix together, once the oil is hot enough add the oil quickly to the bowl. Careful it is kinda scary the first time as it flash fries the ginger and scallions, it will quickly subside but please do watch for splash back. Let the sauce stand once cooled place in the refridgerator if you want. You can also store this for up to week in a sealed glass container.