Sweet Chili Sauce

Sweet Chili Sauce

A sticky, tangy sauce balancing sugar, chili, garlic, and vinegar in one glossy jar.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Fish

This Thai-inspired sweet chili sauce simmers red chilies, garlic, and vinegar with sugar until glossy and lightly thickened with a cornstarch slurry. It works as a dip for spring rolls and fried appetizers, a glaze for grilled chicken, or a stir-fry finishing sauce. Sweet, tangy, and gently spicy, it keeps well in the refrigerator for weeks.

Ingredients

  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup rice vinegar
  • 3 tablespoons red chili paste
  • 3 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 3 tablespoons water, cold

Method

  1. In a 6-quart saucepan, combine the water, sugar, rice vinegar, chili paste, minced garlic, fish sauce, red pepper flakes, and salt.

  2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

  3. Reduce heat to medium-low and simmer, stirring occasionally, until the flavors meld and the liquid reduces slightly.

  4. In a small bowl, whisk the cornstarch into the cold water until smooth to make a slurry.

  5. Whisk the cornstarch slurry into the simmering sauce and continue to cook, stirring constantly, until the sauce thickens and turns glossy.

  6. Remove the sauce from the heat and let it cool to room temperature; it will continue to thicken slightly as it cools.

  7. Transfer the sauce to a clean jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 4.8 (1)

Sweet Chili Sauce

This Thai-inspired sweet chili sauce simmers red chilies, garlic, and vinegar with sugar until glossy and lightly thickened with a cornstarch slurry. It works as a dip for spring rolls and fried appetizers, a glaze for grilled chicken, or a stir-fry finishing sauce. Sweet, tangy, and gently spicy, it keeps well in the refrigerator for weeks.

30 min 16 oz 45 cal

Ingredients

  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup rice vinegar
  • 3 tablespoons red chili paste
  • 3 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 3 tablespoons water, cold

Method

  1. 1

    In a 6-quart saucepan, combine the water, sugar, rice vinegar, chili paste, minced garlic, fish sauce, red pepper flakes, and salt.

  2. 2

    Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

  3. 3

    Reduce heat to medium-low and simmer, stirring occasionally, until the flavors meld and the liquid reduces slightly.

  4. 4

    In a small bowl, whisk the cornstarch into the cold water until smooth to make a slurry.

  5. 5

    Whisk the cornstarch slurry into the simmering sauce and continue to cook, stirring constantly, until the sauce thickens and turns glossy.

  6. 6

    Remove the sauce from the heat and let it cool to room temperature; it will continue to thicken slightly as it cools.

  7. 7

    Transfer the sauce to a clean jar or airtight container and refrigerate until ready to use.