Start by removing the stems from the red chili peppers. If you prefer a milder sauce, feel free to deseed them; otherwise, keep the seeds in for an extra kick. Whether you’re using fresh or dried chilies, chop them roughly to make blending easier later.

Heat the sesame oil in a small pan over medium heat. Add the minced garlic and ginger, stirring constantly for about 1-2 minutes until fragrant and lightly golden. This step enhances the flavor and depth of the sauce, so don’t skip it!

In a blender or food processor, add the sautéed garlic and ginger along with the chopped chilies. Pour in the chicken stock, soy sauce, lime juice, rice vinegar, and sugar. Blend until smooth. The mixture should be slightly thick but pourable. If you prefer a thinner consistency, add a bit more chicken stock or lime juice.

Taste the sauce and add salt as needed. You can also adjust the sweetness by adding more sugar or a touch more lime juice for extra tang. Blend again briefly to incorporate the seasoning.

Transfer the blended mixture back into the pan and let it simmer on low heat for about 5 minutes. This helps the flavors meld together beautifully and thickens the sauce slightly.

Once the sauce is ready remove it from the heat and let it cool slightly. You can garnish it with fresh coriander leaves for an extra burst of freshness.