Jessica Randhawa
4.91 from 30 votes
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This easy homemade Thai Sweet Chili Sauce combines spicy, savory, and sweet flavors. Perfect for dipping egg rolls and coconut shrimp or drizzling over your favorite rice and noodle dishes, it’s simple to make and so much better than the store-bought stuff.
Thai Sweet Chili Sauce Recipe
A must-have for spring rolls and pot stickers, Thai chili sauce is the perfect versatile sauce for all of your favorite Thai dishes and stir frys. Easily adjust the spice level to your personal preference, but any level of kick is sure to elevate your meal. Making the sauce couldn’t be easier–it’s ready in just 15 minutes total. I guarantee it’ll become a fridge staple to use on any Asian dishes you cook!
Thai Chili Sauce vs. Sweet Chili Sauce
Not to be confused with sweet chili sauce, traditional Thai chili sauce is made with fresh chilies, garlic, and fish sauce instead of just red peppers and sugar. It’s bolder and more savory in flavor (although the sweet, spicy kick and sticky consistency are the same).
How to Make Thai Sweet Chili Sauce
- Add the sugar, rice vinegar, and water to a small saucepan set over medium-high heat. Stir continuously until the water reaches a low boil and the sugar dissolves.
- Next, reduce the heat to low and mix in the minced garlic, red pepper flakes, Sriracha, and cayenne pepper. Allow the sauce to simmer for 2-3 minutes, continuing to stir. Tip: If you‘re sensitive to spicy foods, omit the cayenne pepper.
- Meanwhile, dissolve one tablespoon of cornstarch in one tablespoon of cold water. Mix until the cornstarch is completely dissolved (leaving no lumps).
- Increase the heat to medium-high and add the cornstarch to the pot. Mix well. Return the heat to low and mix in the fish sauce and salt to taste. Allow the sauce to thicken (this should happen rather quickly) and remove the saucepan from heat. Note: The sauce will continue to thicken even after it is removed from the heat.
How to Serve Thai Sweet Chili Sauce
- Serve it as a dipping sauce with everything from fried chicken to fresh spring rolls, pork pot stickers, to crunchy coconut shrimp. And, of course, crispy wontons.
- Drizzle it over cooked white rice, fried rice, vegetable stir frys, or noodles.
- Serve it on buttery crackers with a little bit of cream cheese – so good!
Storage and Freezing
Store leftover sweet chili sauce in an airtight container for up to 2 weeks. You can also freeze it for up to 2-3 months, although the consistency may change as it congeals. Allow it to thaw in the refrigerator overnight before slowly reheating it on the stovetop until reheated.
More Sauce Recipes:
- Garlic Butter Sauce
- Mexican Mole Sauce
- Spaghetti Sauce
- Chimichurri Sauce
- Teriyaki Sauce
If you try making this Thai Sweet Chili Sauce Recipe, please leave me a comment and let me know!I always love to hear your thoughts.
RECIPE CARD
Thai Sweet Chili Sauce
4.91 from 30 votes
AuthorAuthor: Jessica Randhawa
Learn how to make traditional Thai CThis easy homemade Thai Sweet Chili Sauce combines spicy, savory, and sweet flavors. Perfect for dipping egg rolls and coconut shrimp or drizzling over your favorite rice and noodle dishes, it’s simple to make and so much better than the store-bought stuff.hili Sauce with this recipe that is both sweet and spicy.
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Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Sauce
Cuisine American
Servings 24 servings
Calories 26 kcal
Ingredients
- ⅔ cup sugar
- ½ cup rice vinegar
- ¼ cup water
- 1 tablespoon minced garlic
- 1 tablespoon red pepper flakes
- 1.5 teaspoon Sriracha
- 1 teaspoon Cayenne pepper - optional
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- ½ tablespoon fish sauce
Instructions
Add sugar, rice vinegar and water to a small sauce pan, stir and turn on heat to medium-high. Continue to gently stir sugar mixture until it comes to a low boil and all the sugar has completely dissolved.
Turn heat to low and gently mix in the minced garlic, red pepper flakes, Sriracha and cayenne pepper (optional. Leave out if you are sensitive to spicy food). Allow the sauce to simmer for 2-3 minutes, stirring occasionally.
In the meantime, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water. Mix until there are no longer any lumps and all cornstarch is completely dissolved.
Turn up heat to medium high and pour in the cornstarch, making sure to mix well immediately. Return heat to low, add fish sauce and salt (to taste). Allow sauce to thicken (this should happen quite fast) and remove from heat. Your sauce will continue to thicken once removed from heat.
Keep leftovers stored in an airtight jar or container in the refrigerator.
Nutritional Information
Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 8mg | Fiber: 1g | Sugar: 6g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Keyword Thai sweet chili sauce
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About Jessica Randhawa
Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.
