Depends.....the Asian Chile Sauce I've seen most often in jars is a sweet/hot dipping type sauce that one might use for things like mini egg rolls or sui mai. It's hot but also has a sweet slightly component.

I have also seen hot Asian Chile sauce that is more like sriracha hot sauce, but usually it is labeled as garlic chile sauce and the colour is closer to sriracha

Sriracha hot sauce is just plain hot in my opinion but I love it.

There is a wide range of chili sauces available in any good Asian grocery. Lee Kum Kee is one brand name. Sriracha is an American sauce and IMO doesn't pack a lot of heat. If you want a hot chili, look for sambal oelek. The ingredients list should just have chili on it - no sugar, no preservatives. Other chili sauces are chile garlic, chili black bean, chili bean and similar permutations. Personally I would not use sriracha in place of these but YMMV.

Cheryl

The particular stir-fry recipe just calls for Asian chili-garlic sauce along with hoisin, soy and sherry.

Like Sharon, I find Sriracha sauce hot! But I do like it.
I'll probably use what I've got on hand (the sriracha) for the first time making it, and see if that's the taste I want.

The main difference I find between the Sriracha (which I love) and the chili-garlic sauce is that the latter has garlic in it. It's easy to make this yourself, and you can make it as hot or mild as you want. I use 12 ripe jalapeno chilies, 6-8 cloves of garlic, and about a tablespoon of salt. I blend that with enough white vinegar (any type will do) to make a consistency that I like. It keeps well in the fridge for a couple of months or more.

To substitute Sriracha for chili-garlic sauce, simply add garlic to the Sriracha.

Lars