Homemade Thai Sweet Chili Sauce
- Prep time
- 5 mins
- Cook time
- 15 mins
- Total time
- 20 mins
- This sauce tastes a lot fresher than its bottled counterpart. Also, it’s a bit more spicy…but that’s what I LOVE about it. Bring on the heat! If you’re not so much into the heat, only use half of the red pepper flakes or omit the sriracha.
- 3/4 cup of Sugar
- 1/4 cup Rice Vinegar
- 1/4 cup of water
- 1 tbsp finely minced garlic (about 5-6 garlic cloves)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Sriracha (or less)
- 1 tbsp of cornstarch
- 1 tbsp of cold water
- 1/2 teaspoon salt
Add 1/4 cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and red pepper flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes. This will make sure all of the flavors get infused nicely.
Add the sriracha.
In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
Bring the sauce to a low boil again and add the cornstarch/water mixture and salt.
The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thickness…about 3-5 minutes.
Let the sauce cool and then dip away!