Din Tai Fung Spicy Wonton Sauce (Copycat) (VIDEO)
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Din Tai Fung is famous for their house Spicy Wonton Sauce – but when I saw they charge $16 for a plate of 8 wontons, I had to recreate the recipe at home! My version is just as good as the restaurant’s and it only takes 10 minutes to make the sauce!
Watch the Din Tai Fung Spicy Wonton Sauce Recipe Video!
A Note from CJ
The secret to Din Tai Fung’s Spicy Wonton Sauce
While there are a lot of copycat recipes online, you’ll notice one key difference – they usually include Chinese black vinegar or rice vinegar. I confirmed with multiple sources that the restaurant does not use any vinegar in their recipe! This is why my recipe does not have any vinegar!
Do you love Din Tai Fung? Have a Din Tai Fung night at home full – start with their famous Cucumber Salad and Green Beans, make Shrimp Fried Rice or Pork Chop Fried Rice, with the iconic Noodles with Sesame Sauce, and Taiwanese Cabbage with Garlic!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- wontons – use homemade wontons or store bought.
- Sichuan chili flakes – this is a key ingredient to this recipe.
- five spice powder – this is a key tip – you must use a five spice powder that includes Sichuan peppercorn powder. If you are using store bought five spice powder, you must check the ingredients and make sure it has Sichuan peppercorns. If it does not, add 1/4 tsp of Sichuan peppercorn powder. If you skip this, the Spicy Wontons Sauce will NOT taste the same as Din Tai Fung!
- chili oil – if using store bought, Lao Gan Ma had the most similar flavor to the restaurant version; you can also use homemade Chinese chili oil
- neutral oil – I recommend using avocado oil; canola or vegetable oil both work as well.
How to Make Din Tai Fung Spicy Wonton Sauce
Mix Spices and Heat Oil – In a heatproof or ceramic bowl, add Sichuan chili flakes, grated garlic, white pepper, five spice powder, and sugar. In a small pot, heat the chili oil and neutral oil to 350F.
Pour Oil and Add Soy Sauce/Water – Carefully pour the oil into the bowl of spices and mix. Add the light soy sauce, and hot water and mix to combine.
Cook Wontons and Transfer into Sauce – Cook the wontons in rapidly simmering water until they float, then drain completely and transfer them into the sauce. Garnish with scallions and enjoy!
PRO TIPS
CJ’s Safety & Storage Tips
Safety First!
- You will be handling boiling hot oil in this recipe, so use a small sauce pan that you can handle comfortably and pour the oil VERY SLOWLY.
- DO NOT USE A GLASS BOWL – You must use a ceramic, metal, or oven safe bowl. Glass can explode when too hot.
- Ensure there is at least 3-4 inches of clearance between the szechuan chili flakes and the rim of the bowl they are in, to allow for bubbling (refer to the video).
Storage Tips – Store homemade Din Tai Fung Spicy Wonton Sauce in an airtight container in the refrigerator for up to 2 weeks. (I like to use a mason jar.) Do not store this on your countertop – it will go bad! Use a clean utensil every time you dip into the sauce to avoid crumbs or cross contamination.
If you tried this Din Tai Fung Spicy Wonton Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Din Tai Fung Spicy Wonton Sauce
Ingredients
- 8 wontons, use homemade or store bought
- 1 teaspoon Sichuan chili flakes
- 2 cloves garlic, grated
- ¼ tsp white pepper
- ¼ teaspoon five spice powder, see note below
- 1 teaspoon sugar
- 2 tablespoons chili oil, use homemade; or store bought Lao Gan Ma "Spicy Chili Crisp" or "Fried Chili in Oil"
- 2 tablespoons neutral oil
- 2 tablespoon light soy sauce
- 2 tablespoons hot water
- 1 scallion, chopped
Instructions
- In a heatproof or ceramic bowl, add Sichuan chili flakes, grated garlic, white pepper, five spice powder, and sugar.
- In a small pot, heat the chili oil and neutral oil to 350F.
- Carefully pour the oil into the bowl of spices and mix. Add the light soy sauce, and hot water and mix to combine.
- Cook the wontons in rapidly simmering water until they float, then drain completely and transfer them into the sauce. Garnish with scallions and enjoy!
Video
Notes
- You will be handling boiling hot oil in this recipe, so use a small sauce pan that you can handle comfortably and pour the oil VERY SLOWLY.
- DO NOT USE A GLASS BOWL – You must use a ceramic, metal, or oven safe bowl. Glass can explode when too hot.
- Ensure there is at least 3-4 inches of clearance between the szechuan chili flakes and the rim of the bowl they are in, to allow for bubbling (refer to the video).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This copycat Din Tai Fung Spicy Wonton Sauce recipe was originally published in February 2025, and updated in January 2026.
Wow! This recipe is the closest thing to the real deal. I added a tiny tiny amount of vinegar and it was delicious. Highly recommend
Thanks for the great review, Thomas!
good
Thank you Luke!
Made this and tastes just like the real deal!
Thank you Jamey!
Looks great! I was thinking of subbing S&B La-Yu chili oil instead of Lao Gan Man….should be fine right?
Any brand of Sichuan Flakes you recommend?
Hi Frank! I’ve found Lao Gan Ma to be the best in terms of flavor but I know S&B well and it should give you a very similar effect. The sichuan chili flakes I recommend are linked in the recipe card for you! Enjoy!