Chin Dribblin' Specialty Sauces & Marinades

Chin Dribblin' Specialty Sauces & Marinades Gourmet sauce company based out of Denver Colorado

07/31/2026

Just here to show you how to make your food a little feistier. Thank me later ✌🏻

07/21/2026

Customer service voice is really out here doing gods work. I deserve an Oscar.

DISCLAIMER: My love for my customers is unconditional except for the conditions you keep putting in my trash can.

05/01/2026

🚨 New Store Alert 🚨 we are excited to be joining this amazing neighborhood staple ! has an amazing selection of vendors and the best cuts of meat on this side of the city!

04/07/2026

Fried Rice Waffle with Kung Wow Glaze 🧇

This fun, easy lunch or dinner idea is the perfect meal for when you’re craving something with a twist! This recipe uses Trader Joe’s fried rice, but it also works great with leftover fried rice from takeout!

For rice:
- 1 package Trader Joe’s fried rice or left over fried rice from night before

-3 eggs: 2 scrambled, one over easy for topping
- 1/4-1/2 cup Kung Wow Spicy Ponzu
- 1 tbl cornstarch
- 1 tbl cold water
- 1 bunch of chives or green onions sliced for garnish

1. Cook fried rice to package directions or warm up left over rice in wok or pan.
2. Crack 2 eggs and scramble then create a well in the middle of the rice and cook the egg half way through and spread the raw egg through the rice to use as a binder.
3. Pull rice off stove and heat up waffle maker and spray with nonstick spray to prevent the waffle from sticking.
4. When waffle iron is heated shape rice into the waffle maker and press down.
5. Cook waffle until your desired crispiness. I did about 7-10 minutes on medium heat.
6. While waffle is cooking pour the Kung Wow Spicy Ponzu into a small pot and bring to a boil. While that is heating mix the cornstarch and water together to make a slurry, once at a boil pour slurry into the sauce to thicken and pull off stove to cool.
7. Cook the left over egg by cracking it into a small pan and carefully break the white to cook evenly then cover to steam cook the top of the egg.
8. Cut green onions or chives and set aside for garnish.
9. When waffle is to desired crispiness carefully plate, add egg, drizzle Kung wow glaze, garnish with chives and ENJOY!

03/17/2026

20 MIN CRISPY THAI BEEF ROLLS:

For beef:

1 lb Ground beef
1 tbsp Grated ginger
1/4 cup Chin Dribblin’ Kung Wow Spicy Ponzu
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper

For pickled carrots:
1 cup Julienne/shredded carrot
1 cup rice wine vinegar
2 tbsp sugar
(Heat up vinegar and sugar till dissolved and pour over carrot to quick pickle)

For Noc Cham:
1/4 cup fish sauce
2 tbsp sugar
Juice of 1 lime
1 thai chili sliced
1 clove of garlic chopped

For rice noodle:
one pack and soak in warm water until soft

For spring roll veggies:
Sliced red pepper
Fresh mint leaves
Cilantro
Cucumber julienned

Rice paper sheets

To build:
1. Cook ground beef with grated ginger, onion powder, garlic powder and kung wow ponzu
2. Pickle carrots, sliced carrots and heat of rice wine vinegar and sugar until dissolved and pour over carrots
3. Soak rice noodles in hot water to cook them then rinse and cool
4. Cut veggies and set aside for assembly
5. Make noc Cham, add fish sauce and sugar to a bowl and heat to dissolve sugar, add lime juice, garlic and thai chili and mix and set aside.
4. Assemble spring rolls, dip two rice paper sheets in water and place them slightly over lapping. Add mint, cilantro,beef, noodles and veggies and roll like a burrito and set aside.
5. Repeat until all of them are built.
6. Fry spring rolls, Heat pan with oil. Once hit place spring rolls in pan and fry until golden brown about 3 minutes per side then flip and do the same on the other side.
7. Cut in half and pour noc cham over spring roll halves
8. Pour Chin Dribblin’ Spicy Pineapple Peanut Sauce in a dipping bowl, serve and enjoy!

03/17/2026

20 MIN CRISPY THAI BEEF SPRING ROLLS:

For beef:

1 lb Ground beef
1 tbsp Grated ginger
1/4 cup Chin Dribblin’ Kung Wow Spicy Ponzu
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper

For pickled carrots:
1 cup Julienne/shredded carrot
1 cup rice wine vinegar
2 tbsp sugar
(Heat up vinegar and sugar till dissolved and pour over carrot to quick pickle)

For Noc Cham:
1/4 cup fish sauce
2 tbsp sugar
Juice of 1 lime
1 thai chili sliced
1 clove of garlic chopped

For rice noodle:
one pack and soak in warm water until soft

For spring roll veggies:
Sliced red pepper
Fresh mint leaves
Cilantro
Cucumber julienned

Rice paper sheets

To build:
1. Cook ground beef with grated ginger, onion powder, garlic powder and kung wow ponzu
2. Pickle carrots, sliced carrots and heat of rice wine vinegar and sugar until dissolved and pour over carrots
3. Soak rice noodles in hot water to cook them then rinse and cool
4. Cut veggies and set aside for assembly
5. Make noc Cham, add fish sauce and sugar to a bowl and heat to dissolve sugar, add lime juice, garlic and thai chili and mix and set aside.
4. Assemble spring rolls, dip two rice paper sheets in water and place them slightly over lapping. Add mint, cilantro,beef, noodles and veggies and roll like a burrito and set aside.
5. Repeat until all of them are built.
6. Fry spring rolls, Heat pan with oil. Once hit place spring rolls in pan and fry until golden brown about 3 minutes per side then flip and do the same on the other side.
7. Cut in half and pour noc cham over spring roll halves
8. Pour Chin Dribblin’ Spicy Pineapple Peanut Sauce in a dipping bowl, serve and enjoy!

03/16/2026

Make this in less than 20 minutes:

For beef:

1 lb Ground beef
1 tbsp Grated ginger
1/4 cup Chin Dribblin’ Kung Wow Spicy Ponzu
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper

For pickled carrots:
1 cup Julienne/shredded carrot
1 cup rice wine vinegar
2 tbsp sugar
(Heat up vinegar and sugar till dissolved and pour over carrot to quick pickle)

For Noc Cham:
1/4 cup fish sauce
2 tbsp sugar
Juice of 1 lime
1 thai chili sliced
1 clove of garlic chopped

For rice noodle:
one pack and soak in warm water until soft

For spring roll veggies:
Sliced red pepper
Fresh mint leaves
Cilantro
Cucumber julienned

Rice paper sheets

To build:
1. Cook ground beef with grated ginger, onion powder, garlic powder and kung wow ponzu
2. Pickle carrots, sliced carrots and heat of rice wine vinegar and sugar until dissolved and pour over carrots
3. Soak rice noodles in hot water to cook them then rinse and cool
4. Cut veggies and set aside for assembly
5. Make noc Cham, add fish sauce and sugar to a bowl and heat to dissolve sugar, add lime juice, garlic and thai chili and mix and set aside.
4. Assemble spring rolls, dip two rice paper sheets in water and place them slightly over lapping. Add mint, cilantro,beef, noodles and veggies and roll like a burrito and set aside.
5. Repeat until all of them are built.
6. Fry spring rolls, Heat pan with oil. Once hit place spring rolls in pan and fry until golden brown about 3 minutes per side then flip and do the same on the other side.
7. Cut in half and pour noc cham over spring roll halves
8. Pour Chin Dribblin’ Spicy Pineapple Peanut Sauce in a dipping bowl, serve and enjoy!

Address

Wheat Ridge, CO
80212, 80214, 80215, 80033, 80034

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