Original Cha Sauce

Shake, squeeze, dinner.

Sweet, savory, with a bright kick of ginger. Original Cha Sauce works anywhere you'd reach for a bottle of BBQ sauce, plus plenty of places you wouldn't. No recipe, no wok, no plan required.

"Cha" means stir-fry in Khmer, and that's where this sauce started. It just didn't stay there.

How to use it

• Air fryer: Toss wings, salmon, tofu, or Brussels sprouts in a few spoonfuls and air fry. That's it.
• Grill: Marinate anything headed for the grill, then brush on more at the end for a sticky glaze.
• Oven: Drizzle over chicken thighs and veggies on a sheet pan and roast.
• Skillet: Noodles, fried rice, greens, or the half bag of frozen dumplings. Add a splash before it's done.
• No cooking at all: Whisk with olive oil and lime for a bold salad dressing, or use it straight as a dip for spring rolls, dumplings, or a rotisserie chicken.

Bland doesn't stand a chance.

What's inside

Simple, natural ingredients. Coconut aminos where most sauces use soy sauce, plus Red Boat fish sauce for savory depth. Ginger and garlic give it a bright, sharp edge. Date syrup and tomato bring a gentle sweetness that turns into a glossy glaze on the grill, in the oven, or in the air fryer. Gluten free, no preservatives. Contains fish (anchovy).

Cha Sauce is the base; chili crisp is the finish. Top it off with Hot Garlic Chili Crisp.

There's always room for one more.

Refrigerate after opening, and shake well before you pour.