Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Resting Time: 20 minutes
Total Yield: About 2 cups
Servings: 16 (2 tablespoons per serving)
Ingredients
- 1 cup water
- ½ cup rice vinegar
- 1 cup granulated sugar
- 2 tablespoons minced garlic
- 1 tablespoon red chili flakes
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
Optional Ingredients
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili paste for extra heat
- Pinch of salt
- 1 teaspoon sesame oil for added flavor
Instructions
Step 1: Combine the Base
In a medium saucepan, combine the water, rice vinegar, sugar, garlic, chili flakes, and soy sauce. Stir well until the sugar begins to dissolve.
Step 2: Bring to a Simmer
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
Step 3: Prepare the Thickener
In a small bowl, whisk together the cornstarch and cold water until completely smooth. This slurry will thicken the sauce without creating lumps.
Step 4: Thicken the Sauce
Slowly pour the cornstarch slurry into the simmering sauce while stirring continuously. Continue cooking for 2–3 minutes until the sauce becomes glossy and slightly thick.
Step 5: Cool
Remove the saucepan from the heat and allow the sauce to cool for about 20 minutes. The sauce will continue to thicken as it cools.
Step 6: Store
Transfer the cooled sweet chili sauce into a clean glass jar or airtight container. Refrigerate until ready to use.
Recipe Tips
- Use fresh garlic for the best flavor.
- Rice vinegar provides the traditional taste, but white vinegar can be substituted if necessary.
- Adjust the chili flakes according to your preferred spice level.
- For a smoother sauce, strain out the garlic and chili flakes after cooking.
- Always use a clean spoon when serving to maximize shelf life.
Serving Suggestions
Homemade sweet chili sauce pairs wonderfully with:
- Spring rolls
- Chicken nuggets
- Fried shrimp
- Grilled chicken
- Fish tacos
- Roasted vegetables
- French fries
- Chicken wings
- Dumplings
- Rice bowls
It also works as a delicious glaze for grilled meats or a flavorful sandwich spread.
Storage
Store the sauce in an airtight glass jar in the refrigerator for up to 3 weeks.
For longer storage, freeze in small freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before using.
Recipe Variations
Extra Spicy
Increase the chili flakes or add a teaspoon of chili paste.
Garlic Lovers
Double the garlic for a richer flavor.
Ginger Version
Add freshly grated ginger for a brighter, more aromatic sauce.
Low-Sugar Option
Reduce the sugar slightly or use a suitable sugar substitute designed for cooking.
Pro Tips
- Stir continuously after adding the cornstarch slurry.
- Don’t overcook the sauce, as it will naturally thicken while cooling.
- Taste before cooling and adjust sweetness or heat if desired.
- Allow the sauce to cool completely before sealing the storage container.
Frequently Asked Questions
Why is my sauce too thin?
It may need another minute or two of simmering, or a small additional amount of cornstarch slurry.
Why is my sauce too thick?
Simply stir in a tablespoon of warm water until you reach your desired consistency.
Can I make it gluten-free?
Yes. Replace the soy sauce with a gluten-free tamari or gluten-free soy sauce.
Can I use fresh chilies?
Absolutely. Finely chopped red chilies provide excellent flavor and a fresher heat.
Nutrition Information (Per Serving)
- Serving Size: 2 tablespoons
- Calories: 55
- Carbohydrates: 14g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 95mg
- Sugar: 13g
- Fiber: 0g
- Potassium: 20mg
- Calcium: 2mg
- Iron: 0.1mg