I love food that is doused in sauce. Especially Mexican food (like tacos or burritos) and Asian food (like stir fries) where everything is drenched.
The problem is, that a lot of the base ingredients in sauces are pretty potent. Like soy sauce or most hot sauces, if you “drenched” your food in it, it’d be too strong.
So what’s the secret? Do you basically just add a bunch of water to it?
I think you might be a bit confused.
Soy Sauce et al are less “sauce” and more “condiments”. They are concentrated flavors that you add during cooking (often to a sauce) or, in small quantities, post-serving.
So my suggestion? Actually make a sauce out of it. Butter and hot sauce is pretty much one of the greatest things to ever exist (it is also the basis for most hot wings) as the fat in the butter really brings out all the flavors in the hot sauce. Soy sauce is often mixed with alcohol (shaoxing wine wine or cooking sake, depending on what flavor of East Asian you are) for similar reasons. Just make sure to boil/burn off most of the actual alcohol content.
But a general rule of thumb is that most “sauce” condiments are very acidic and high in salt and umami/savoriness. So… you can’t go TOO wrong with butter or sour cream.