Learn how to make traditional Thai Chili Sauce with this recipe that is both sweet and spicy.
Sweet and spicy Thai chili sauce, a must have condiment for just about any Asian dish. It doesn’t matter what it is, really; rice, noodles, chicken, SHRIMP, this sauce makes even the best, already perfect, most delicious dishes, even better.
I don’t know how it does it, it just does.
Then, one day, while gathering everything for dinner I realized we were out of sweet chili sauce. Not almost out, completely OUT! Dinner was cooking so I had no time to run out to the store for more. When it comes to food and what I eat, I can be stubborn. If I have a specific craving or vision in mind (hormones) of what I am going to cook and eat, then I make sure that’s what I get.
So, on that day, I wanted my spicy noodle bowl with sweet and spicy chili sauce (crazy hormones). So, to get what I really wanted I knew I would have to make my own. As it turns out, this sweet ruby red, slightly (or very) spicy sticky sauce is SUPER easy to make. Seriously, you guys, all you need are a handful of pretty basic ingredients and 15 minutes. That’s it. So much easier and so much faster than running out to the market, too! You can even adjust the amount of cayenne powder and fish sauce to suit your own personal preference.
Thai Sweet Chili Sauce
- 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
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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