Thai sweet chili sauce is an integral part of my diet. I use it as a dipping sauce for Asian flavored appetizers or egg rolls, or I add couple of tablespoons of the gooey goodness on breaded chicken bits and vegetables to make a delicious stir fry dish. The possibilities of using this sauce are plenty! And if you’re like me and can’t do without Asian flavors every now and then it’s a must have sauce. But, since I find the ready made sweet chili sauces you find in the stores a tad bit too sweet and not spicy enough for my palate, I’ve been making my own chili sauce at home for years and have perfected my perfect balance of sweet and spicy flavors.
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If you like Asian cuisine, I promise that having a jar of this highly versatile sauce in your refrigerator will make your life much more pleasant. It’s super easy to make and this recipe uses ingredients that you should easily have at home already…so it’s very cost effective. Refrigerated, it also easily lasts for months so there’s really no reason not to give it a try. Here’s my very own recipe for a sweet and spicy chili sauce…
- 3/4 cup of Sugar
- 1/2 cup Rice Vinegar (you can substitute with white vinegar, but it’s stronger)
- 1/4 cup of water
- 1 tbsp finely minced garlic
- 1 tbsp crushed red pepper flakes
- 1 tbsp or less Sriracha/ Hot sauce (optional)
- 1 tbsp of cornstarch
- 1 tbsp of cold water (to dissolve the cornstarch)
- 1/2 tbsp fish sauce (or 1/2 tsp salt if you don’t have any)
- – Start with 3/4 cup of sugar in a small sauce pan.
- – Add the rice vinegar and water to the sugar and turn the heat to a medium high. Bring the sugar solution to a boil while stirring, until the all the sugar is dissolved.
- – Add the finely minced garlic and crushed red pepper.
- – For some extra heat and color you can add some sriracha or hot sauce to it. I like it to have a little zip to it after the initial sweet flavor. Let the sauce simmer bubble for a few minutes until it thickens slightly and all the flavors blend in.
- – In the meantime, dissolve 1 tablespoon of corn starch in a tablespoon of cold water until there are no lumps in it.
- – Turn the heat up to a rapid bubble and pour in the cornstarch slurry in the sauce and stir it well.
- – You’ll notice the sauce thicken faster and you can turn the heat down again. Lastly, add 1/2 tbsp of fish sauce for some saltiness or a 1/2 tsp of regular salt and stir it in. Turn off the heat and let the sauce cool down.
- Serve as a dipping sauce, or toss a couple tablespoons in a stir fry for sweet and spicy dish! Bottled or in an air-tight container this sauce lasts a long time in the fridge.