Brand: YOUJIA
Flavour: Sweet Chili
Net content volume: 240g
Item package quantity: 1
Item form: Sauce
Specialty: GMO Free, Concentrated Formula
Allergen information: Contains: Soy, Wheat.

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About this item（宫保虾球）
▲RESTAURANT-QUALITY SWEET & SPICY FLAVOUR AT HOME — NO EXTRA SEASONING NEEDED: Add your favorite protein and vegetables to a hot wok, pour in the sauce, stir-fry until cooked — that's it. No blending, no marinating, no measuring spices. The sauce is a fully developed, all-in-one flavour system: sweet, savory, mildly spicy, and deeply garlicky. Customers describe the taste as 'exactly like a good Asian restaurant.'
▲WORKS BEYOND SHRIMP — CHICKEN, BEEF, SALMON, TOFU, NOODLES AND MORE: Don't let the serving suggestions limit your imagination. Customers have successfully used this glaze on battered chicken wings, beef stir-fry, salmon fillets, vegetable bowls, and even pasta. It’s a smart, versatile pantry staple for any weeknight dinner, allowing you to create diverse meals without the takeout bill.
▲REAL FERMENTATION BASE, NO COLD BLENDING: Youjia starts from scratch, choosing the patient path of traditional crafting. Our base relies on whole pickled chilies, aged fermented bean paste, naturally brewed vinegar, and fermented soy sauce. Every batch is slow-developed to deliver a deep, multi-layered, restaurant-worthy umami you can actually taste, without relying on heavy artificial additives.
▲HIGH-DENSITY CONCENTRATED GLAZE — NOT FOR DIRECT DIPPING: To lock in authentic flavor, this sauce is a highly concentrated system drawn directly from naturally fermented bean paste and pickled chilies. It is crafted specifically for cooking and is too intense to be used as a direct dipping sauce. For cold dishes, noodle dressings, or lighter palates, we recommend a 1:10 golden dilution ratio with water or broth. This honest, water-free formula ensures a little goes a long way, delivering bold restaurant flavor with incredible value.
▲ONE SEALED 100g POUCH — PERFECTLY PORTIONED, ZERO WASTE, ALWAYS FRESH: Each pack contains one ready-to-use 100g sauce pouch — precisely portioned for one complete stir-fry dish serving a full family of 4-6. This individual pouch format offers the ultimate mealtime convenience with no measuring required. Store in a cool, dry place before opening, and use the full pouch in one cook for the freshest, most vibrant flavor results."

Q1: Why does the label show such high sodium — 400mg per 10g?
A: This is a concentrated cooking sauce. The sodium comes primarily from our 180-day naturally fermented bean paste and brewed soy sauce — consistent with the standards of restaurant-quality Kung Pao dishes. We recommend using one full pack with 800g of shrimp and vegetables to make a complete main dish serving 4–6 people. If you prefer to use it as a dipping sauce, simply dilute at a 1:10 ratio with water — the flavour holds up beautifully, and the sodium per serving drops accordingly.

Q2: Why is this more expensive than the sauces I find at Asian grocery stores?
A: What you're buying isn't just ""a packet of sauce"" — it's a restaurant-quality main dish solution for 4–6 people. And what you're saving isn't just money, but time. With Youjia, a full flavourful meal comes together in just 10 minutes through 3 simple steps: Prep → Mix → Cook."

Q3: Can I use this sauce in multiple servings after opening? The pack says it serves 4–6, but I live alone. And why isn't this available in a jar?
A: Yes, you can absolutely use it across multiple servings. Simply squeeze out the air from the pouch, seal it with a clip, and refrigerate — or portion it out and freeze. The single-serve pouch format is designed for freshness and portion control, not to force you to use it all at once. If you prefer the convenience of a resealable jar, we offer this same sauce in a 240g glass jar — visit our store to find it."

Q4: When I opened the pack, the sauce looked very oily. Is that normal?
A: Absolutely — and it's intentional. Authentic Kung Pao dishes are known for their glossy, richly coated finish. Without the oil, the sauce won't cling to the shrimp — it would turn thin and watery, like a ""poached shrimp"" rather than a proper stir-fry. The oil is what creates that signature sauce-coating effect. Think of it as the restaurant kitchen's technique, packed into a pouch. When cooking, you can reduce or skip any additional oil — just combine the sauce with your ingredients and cook over low-to-medium heat."

Q5: Is this sauce spicy? And why doesn't it taste like Thai sweet chili sauce even though it's called ""Sweet Chili Sauce""?
A: ""Sweet chili sauce"" comes in very different regional styles — and Youjia is firmly in the Sichuan cooking tradition, not the Thai dipping sauce category. Our Sweet Chili Sauce delivers the signature flavour profile of authentic Kung Pao cuisine: savoury-forward, with a balanced sweet-tangy note, bold garlic aroma, and a gentle, approachable heat. If you're looking to recreate a restaurant-quality hot dish at home, this is your sauce. Want more heat? Try adding a few dried chilies or a drizzle of chili oil to kick it up a notch."