small bites

Peanut Butter Balls

Serves: 3

Ingredients:

½ cup Sao Noi Peanut Sauce	1 cup powdered sugar
3 tablespoons salted butter, softened	1 cup semi-sweet chocolate chips

Directions:

Mix the peanut butter and softened butter together in a bowl. Gradually stir in powdered sugar until fully combined.
Cover and place in the fridge for about 15 minutes to firm up.
Using your hands, shape and dough into 1-inch balls. Place the balls on a baking sheet, cover and refrigerate for at least 20 minutes. (This will ensure balls keep their shape when dipped).
Melt the chocolate chips according to package instructions.
Using a fork, dip the peanut butter balls one at a time into the melted chocolate. Allow the excess chocolate to fall off.
Place the chocolate balls onto wax paper, cover and refrigerate until ready to serve.

Serves: 3-4

Ingredients:

1 clove garlic, minced	2 tbsp Chinkiang vinegar
1 stalk green onion, finely chopped	½ tsp chili oil
3 tbsp soy sauce	½ tsp sugar

Instructions:

Serves: 4-5

Ingredients:

1 lb chicken wings	½ tsp garlic powder
1 tbsp vegetable oil	1 tsp chicken bouillon
1 ½ tbsp flour	1 tsp Sao Noi™ Ginger chili oil
1 tsp salt	1 tsp black pepper
1 tsp fresh lemongrass, chopped	1 tsp fresh garlic, minced
2 tbsp fish sauce

Instructions:

Pat dry the wings and cut two slits into each (one on each side).
Combine salt, black pepper, garlic powder, and chicken bouillon onto the wings and mix well.
Add flour onto the wings. If needed, add a little water to help mix the flour in better.
In a pot, fill up with enough oil to fully submerge the wings. Heat oil medium-high and fry until golden brown. Remove the wings from the pot.
In a skillet, fry the lemongrass and garlic until golden brown. Add the chili oil and fish sauce.
Move the wings onto the skillet and toss with the sauce.

Serves: 4

Ingredients:

1 ½ lb Brussels sprouts, trimmed and halved lengthwise

3 tbsp honey

1 ½ tbsp olive oil

1 ½ – 2 tsp Sao Noi™ Original chili oil

1 lime, zested and juiced

dash of salt and ground pepper to taste

Instructions:

Preheat oven to 450°F.
In a large bowl, combine Brussels sprouts, olive oil, chili oil, salt, and pepper. Toss together to coat.
Unload contents onto a rimmed baking sheet and roast for approximately 20 minutes or until edges are crisp and brown. Halfway through cooking, give them a toss to ensure that they are evenly roasted and browned.
In a small bowl, add lime zest, lime juice and honey. Microwave for 10 seconds so mixture can easily be whisked together.
Return roasted Brussels sprouts to a large bowl and pour the honey-lime mixture over them. Toss to coat and serve immediately.