This Thai sweet chili sauce recipe is like a party in your mouth! Every spoonful packs a punch of sweet, spicy, and tangy flavor that will leave you reaching for more. Whether drizzling it on your favorite dish or using it as a dipping sauce, this recipe is a perfect choice.
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We love chili sauce and wanted a recipe that’s quick to make and not as labor-intensive as sambal oelek, which is an authentic sweet chili sauce recipe.
We think you’ll love how easy and delicious this tastes, and you’ll never buy sweet chili sauce again!
Why you’ll love this homemade sweet chili sauce recipe
- Quick and easy to make, you’ll have this tasty Thai chili sauce in just 10 minutes.
- There’s no fish sauce in this sauce (many store-bought sauces contain it).
- It makes a perfect dipping sauce.
- All the ingredients are 100% vegetarian, vegan, and gluten-free.
Ingredients you’ll need
You’ll need all the ingredients shown in the photograph below.
How to make sweet chili sauce with step-by-step instructions
Making sweet chili sauce is easy if you follow our simple instructions.
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Add water, rice vinegar, sugar, dried and crushed chili flakes, garlic, ginger, and soy sauce to a small saucepan and bring to a boil,
When the sugar has dissolved, add the cornstarch mixture and constantly stir and simmer for approximately 1 minute until the ingredients are thoroughly combined and let the sauce has thickened.
Remove from the heat and let the sauce cool completely before transferring it to an airtight container, then store it in the fridge until you are ready to use it.
Enjoy the best sweet chili sauce recipe you’ll ever make!
Recipe notes and expert tips
- Sugar
Substitution If you prefer to sub out the sugar for brown rice syrup, honey, or agave syrup, you’ll need to use a bit more cornstarch as they are more liquidy, but they will work. - Storage
Store in an airtight container in the fridge for up to a week and freeze for up to 3 months.
How to store sweet chili sauce
Store your chili sauce in an airtight jar in the fridge for up to a week.
It is possible to freeze for up to 3 months, but you will need to heat it up again as it tends to clump together as it defrosts.
What to serve with Thai sweet chili sauce
Thai sweet chili sauce can be used for so many different things.
Use it as a dipping sauce, dip vegetarian fried chicken wings in it, and add this homemade sauce to delicious stir-fries.
Zucchini fritters or vegetable fritters, sweet potato wedges, or air fryer fingerling potatoes are all delicious when dunked in Thai sweet chili sauce.
And you have to try air fryer cheese sticks dunked in this awesome sauce!
Slather it over a veggie burger or, controversial, we know, dunk your pizza bagel in it – you’ll be surprised how good it tastes!
What does sweet chili sauce taste like?
Sweet chili sauce has a sweet and spicy taste with a slightly tangy twist. The chili used in the sauce gives it heat, while the sugar balances it out with a delicious sweetness.
Imagine a spicy sweet and sour sauce, and you won’t be far off.
Is sweet chili sauce vegan?
Yes, Thai sweet chili sauce is gluten-free.
Can I substitute sriracha for sweet chili sauce?
No, sriracha and sweet chili sauce have different flavor and heat levels and can’t be substituted.
More easy sauce recipes for you to try at home
If you like making homemade sauces, why not try your hand at these sauces?
Thai sweet chili sauce recipe
Ingredients
- ⅓ cup Water
- ⅕ cup Rice vinegar
- 1 tbsp Rice wine
- ⅓ cup + 2 tablespoons of granulated sugar
- ½ tsp Dried chili flakes
- 1½ tsp Garlic minced
- 1 tsp Ginger minced
- 1 tsp Soy sauce
- 2 tsp Cornstarch dissolved in 1 tablespoon of water
Instructions
- Add water, rice vinegar, rice wine, sugar, chili flakes, garlic, ginger, and soy sauce, to a small pan and bring to a boil, stirring frequently. When the sugar has dissolved, add the cornstarch and stir continuously for approximately 1 minute, until it's combined and the sauce has thickened. Remove from the heat, let the sauce cool completely, then transfer to an airtight container and store in the fridge.⅓ cup Water, ⅕ cup Rice vinegar, 1 tbsp Rice wine, ⅓ cup + 2 tablespoons of granulated sugar, ½ tsp Dried chili flakes, 1½ tsp Garlic, 1 tsp Ginger, 1 tsp Soy sauce, 2 tsp Cornstarch
Notes
- Sugar
Substitution If you prefer to sub out the sugar for brown rice syrup, honey, or agave syrup, you’ll need to use a bit more cornstarch as they are more liquidy, but they will work. - Storage
Store in an airtight container in the fridge for up to a week and freeze for up to 3 months.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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