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Fondue Chinoise Sauces – Five Asian Dips

With fondue chinoise you put five dips on the table, and every guest builds their own plate bite by bite. Sesame soy and peanut are creamy and mild. For children you set out sweet and sour. Chili garlic brings heat, and the sour ponzu of lemon and soy sauce suits fatty pork.

By Laura Chen · November 4, 2026
Fondue-Chinoise-Saucen (KI-generiertes Bild)
25 Mintotal
6servings
165kcal
ChineseCuisine ›
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You stir all five together in 25 minutes. Only the sweet and sour sauce needs cooking, so the starch thickens it. Make the dips in the afternoon and keep them covered and cold. Sesame and peanut thicken further in the refrigerator; stir in 1 to 2 tbsp warm water before eating. Fill each dip into its own small bowl with a teaspoon, so nobody dips in with the fondue fork.

For a big group, make the Peanut sauce in double amount. You find a ponzu to mix in advance under Ponzu. A spoonful of Chili crisp on the sesame dip makes it crunchy and hot. The five dips also go with Shabu shabu.

Image: AI-generated.

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Fondue Chinoise Sauces – Five Asian Dips

Laura Chen
Servings

6

Prep time

20 minutes

Cook time

5 minutes

Calories

165

Cuisine

Chinese

Category

Sauce

Five sauces for fondue chinoise: sesame soy and peanut are creamy, sweet and sour is mild, chili garlic hot, and ponzu from soy sauce and lemon is thin and fresh. You stir all the dips together in 25 minutes and only briefly boil the sweet and sour sauce. The amount serves 6 people.
Fondue chinoise sauces (AI-generated image)

Ingredients

    Sesame soy:

    • 3 tbsp light sesame paste (tahini)
    • 3 tbsp warm water
    • 2 tbsp light soy sauce
    • 1 tbsp rice vinegar
    • 1 tsp sugar
    • 1 tsp toasted sesame oil

    Sweet and sour:

    • 100 ml pineapple juice
    • 2 tbsp rice vinegar
    • 2 tbsp sugar
    • 2 tbsp tomato ketchup
    • 1 tsp light soy sauce
    • 1 tsp cornstarch
    • 1 tbsp cold water

    Chili garlic:

    • 3 tbsp sambal oelek
    • 2 garlic cloves, pressed
    • 2 tbsp light soy sauce
    • 1 tbsp rice vinegar
    • 1 tsp sugar
    • 1 scallion, in fine rings

    Peanut:

    • 3 tbsp peanut butter (no added sugar)
    • 4 tbsp warm water
    • 1 tbsp light soy sauce
    • 1 tbsp lime juice
    • 1 tsp sugar
    • 1/2 tsp chili flakes

    Quick ponzu:

    • 4 tbsp light soy sauce
    • 3 tbsp lemon juice
    • 1 tbsp rice vinegar
    • 1 tbsp mirin

    Instructions

    1. Stir the sesame paste with the warm water until smooth. Stir in the soy sauce, rice vinegar, sugar and sesame oil.
    2. Bring the pineapple juice, vinegar, sugar, ketchup and soy sauce to a boil in a small pot. Stir the cornstarch with the cold water, pour the mixture in and cook the sauce for 1 minute, until it shines. Let it cool.
    3. Mix the sambal oelek, garlic, soy sauce, vinegar and sugar. Scatter the scallion over it.
    4. Stir the peanut butter smooth with the warm water and add the soy sauce, lime juice, sugar and chili flakes.
    5. Mix the soy sauce, lemon juice, rice vinegar and mirin for the ponzu.
    6. Fill each dip into a small bowl, cover and keep cold. Take them out 30 minutes before eating and thin the sesame and peanut dips with 1 to 2 tbsp warm water.

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