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Spicy Asian Marinade

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This versatile spicy Asian marinade is a fantastic cupboard staple for anyone looking to add deep, savoury notes to their cooking without excess sugar. Brimming with the umami punch of soy sauce and the aromatic warmth of fresh garlic, it provides a balanced heat that enhances rather than overpowers. It is an excellent choice for those following a low-sugar diet who still crave bold, restaurant-quality flavours at home.

As a healthy, low-carbohydrate option, this marinade works beautifully with a variety of proteins, from succulent chicken thighs to firm tofu or even roasted cauliflower steaks. Simply coat your chosen ingredients and allow them to infuse for at least thirty minutes before grilling or pan-frying. It is a quick and effective way to transform a simple midweek dinner into a fragrant, spice-infused feast.

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Ingredients for Spicy Asian Marinade

  • 45ml soy sauce

  • 2 tablespoons rice wine or sake

  • 1 tablespoon minced garlic

  • 1 teaspoon dried chilli flakes or hot chilli paste

  • 1 tablespoon virgin olive oil

How to make Spicy Asian Marinade

Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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