Introduction

Chili saeu (칠리새우, “chili shrimp”) is a star dish of Korean-Chinese restaurants (junggukjip): big shrimp fried until crisp and tossed in a glossy red sauce that is sweet, tangy and only mildly spicy. It often shows up on banquet and wedding-hall menus, and next to tangsuyuk and kkanpunggi it is one of the most-ordered fried dishes. The sauce is ketchup-based, which makes it very approachable for home cooks.

Chili Saeu Sauce at a Glance

What it is

• A sweet chili stir-fry sauce for crispy shrimp in Korean-Chinese cooking

Main ingredients

• Ketchup, sweet chili sauce or chili oil, sugar, vinegar, garlic, ginger, scallion, starch slurry

Taste

• Sweet and tangy first, then a mild chili warmth

Main uses

• Chili saeu, fried fish bites, chicken tenders, fried tofu

What is Chili Saeu Sauce Made Of?

The sauce is a Korean adaptation of Chinese chili shrimp. Aromatics (garlic, ginger, scallion and sometimes dried chili) are sizzled in oil, then ketchup, sugar, a little vinegar and a chili element are added and thickened with a starch slurry until glossy. Variations you will see:

• Restaurant style: ketchup plus a spoon of chili bean paste (doubanjiang) for depth.
• Home style: ketchup plus bottled sweet chili sauce – quick and mild.
• Spicier style: extra chili oil or a pinch of gochugaru.
• Cream version: some restaurants pair it with “cream saeu,” shrimp in a sweet mayo sauce.

What Does Chili Saeu Sauce Taste Like?

Think of a thicker, garlicky sweet-and-sour sauce with a chili kick. Ketchup gives tomato sweetness and tang, the aromatics add savory depth, and the starch makes it cling to the crunchy shrimp shell. Most versions are kid-friendly – warm rather than hot.

Popular Korean Dishes That Use Chili Saeu Sauce

Chili Saeu

Crispy battered shrimp tossed in the sauce. Recipe below.

Kkanpung-saeu

A close relative with a darker soy-vinegar-garlic sauce instead of ketchup.

Chili Saeu Deopbap

Leftover chili shrimp spooned over rice as a quick rice bowl.

Banquet Platters

Korean-Chinese set courses often serve chili saeu alongside cream saeu and tangsuyuk.

Easy Chili Saeu Recipe (Serves 2–3)

Ingredients

• 12 oz (340 g) large shrimp, peeled and deveined (tails optional)
• Pinch of salt and pepper, 1 tsp cooking wine
• 1 egg white, 5 tbsp potato starch or cornstarch
• Neutral oil for frying

Chili saeu sauce

• 1 tbsp oil, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp chopped scallion
• 4 tbsp ketchup
• 2 tbsp sweet chili sauce (or 1 tsp chili bean paste + 1 tbsp sugar)
• 1 tbsp sugar, 1 tsp vinegar, 1 tsp soy sauce
• 1/3 cup (80 ml) water
• 1 tsp starch mixed with 1 tbsp water

Instructions

1. Pat the shrimp very dry. Season with salt, pepper and cooking wine for 10 minutes.
2. Mix the egg white and starch into a thick batter (add a spoon of water if needed) and coat the shrimp.
3. Heat 1.5–2 inches (4–5 cm) of oil in a heavy pot to 340–350°F (170–175°C). Fry the shrimp in small batches for 2–3 minutes until golden, opaque and cooked through (145°F / 63°C). Drain on a rack. For extra crunch, refry for 1 minute.
4. In a clean wok, sizzle the garlic, ginger and scallion in 1 tbsp oil over medium heat for 30 seconds.
5. Add ketchup, sweet chili sauce, sugar, vinegar, soy sauce and water. Simmer 1 minute, then stir in the slurry until glossy.
6. Turn off the heat, add the shrimp and toss quickly. Serve immediately.

Tip: For safe frying, use a deep heavy pot filled no more than halfway, a thermometer, and dry shrimp; lower them in gently with a spider, never leave the oil unattended, and keep a lid (never water) ready for flare-ups.

Where to Buy Chili Saeu Sauce Ingredients

United States

As an Amazon Associate, I earn from qualifying purchases.

Amazon
Search sweet chili sauce on Amazon
Search chili bean paste on Amazon

H-Mart
Search chili sauce on H-Mart

Canada

Search sweet chili sauce on Amazon.ca

Europe

Search sweet chili sauce on Amazon.co.uk

How to Store Chili Saeu Sauce

Make the sauce ahead and keep it in a sealed container in the fridge for up to 5 days; rewarm and add a splash of water before tossing. Leftover chili shrimp keeps 1 day in the fridge – reheat in an air fryer or oven rather than a microwave to keep some crispness.

Chili Saeu FAQ

Is chili saeu spicy?

Usually only mildly. It is mainly sweet and tangy; add chili oil if you want more heat.

What is the difference between chili saeu and kkanpung-saeu?

Chili saeu uses a red ketchup-chili sauce; kkanpung-saeu uses a darker soy, vinegar, garlic and dried-chili sauce.

Can I use frozen shrimp?

Yes. Thaw in the fridge or under cold running water and dry thoroughly before battering.

Can I bake or air fry chili saeu?

Yes – spray the coated shrimp with oil and air fry at about 400°F (200°C) for 8–10 minutes, turning once, then toss with the sauce.

Conclusion

Chili saeu sauce is the easiest Korean-Chinese sauce to master at home: a few pantry staples, five minutes and crispy shrimp. Once you have it down, try the same method with chicken or tofu. For another Korean-Chinese favorite, read our chunjang and jjajangmyeon guide.