SaveThis sweet chili sauce recipe makes a glossy, sweet, tangy and gently spicy dipping sauce from rice vinegar, sugar, water, fresh red chilies and garlic, thickened with a little cornstarch. It simmers for about 10 minutes, so you can have it ready in roughly 15. Serve it with spring rolls, fried shrimp or chicken, or stir it into a creamy dip. Below you’ll find how to control the heat, how thick it should be, and how to use it in other sauces.
What Is Sweet Chili Sauce?
Sweet chili sauce is a Thai-style condiment that balances sugar and vinegar with chili and garlic. It’s syrupy and translucent, with flecks of red chili and garlic suspended in it. Homemade versions follow a simple pattern: simmer sugar, vinegar and water with chopped chilies and garlic, then thicken with a cornstarch slurry so the sauce clings to whatever you dip.
Ingredients You’ll Need
- Rice vinegar (1/2 cup): the tang. Its flavor is mild, so the sauce stays sweet rather than sharp. White vinegar also works, with a sharper taste.
- Granulated sugar (2/3 cup): the sweetness and the syrupy body.
- Water (2/3 cup, plus 2 tablespoons for the slurry): thins the syrup to the right consistency.
- Fresh red chilies (2 tablespoons, finely minced): heat and color. Remove the seeds for a milder sauce, or use 1 teaspoon red pepper flakes instead.
- Garlic (3 cloves, minced): savory depth.
- Salt (1/2 teaspoon): balances the sweetness.
- Cornstarch (1 tablespoon): thickens the sauce. Mixing it with cold water first keeps it from clumping.
How to Make Sweet Chili Sauce
- Simmer. In a small saucepan, combine the rice vinegar, sugar, 2/3 cup water, chilies, garlic and salt. Bring to a boil over medium-high heat, stirring until the sugar dissolves, then lower the heat and simmer for about 5 minutes.
- Make the slurry. In a small cup, stir the cornstarch into the 2 tablespoons of cold water until smooth.
- Thicken. Stir the slurry into the simmering sauce and cook, stirring, for 1 to 2 minutes, until it turns glossy and coats the back of a spoon.
- Cool. Take the pan off the heat and let the sauce cool. It thickens further as it cools. Hot sugar syrup can burn, so let it cool before tasting.
Heat Levels
| Heat | Chili | Note |
|---|---|---|
| Mild | 1 tablespoon minced red chili, seeds removed | Mostly sweet |
| Medium (recipe card) | 2 tablespoons minced red chili | Gentle, steady heat |
| Hot | 2 tablespoons chili with seeds, plus 1/2 teaspoon red pepper flakes | Noticeably spicy |
Fresh chilies vary a lot in heat. Taste a small piece first, and wash your hands after handling them.
Ways to Use Sweet Chili Sauce
Use it as a dip for spring rolls, dumplings, fried shrimp and chicken wings, or as a glaze brushed on chicken or salmon in the last few minutes of cooking. It’s also a key ingredient in creamy sauces: stir it into mayonnaise with a little sriracha for our bang bang sauce. For a savory sauce to coat a whole pan of vegetables and protein, use our stir fry sauce instead.
Frequently Asked Questions
What is sweet chili sauce made of?
Sugar, vinegar, water, red chilies and garlic, thickened with cornstarch. Some versions add a little soy sauce or ginger.
How do I make sweet chili sauce thicker?
Simmer it a minute or two longer after adding the slurry, and remember it thickens as it cools. For a much thicker sauce, add a little more cornstarch slurry.
Can I use red pepper flakes instead of fresh chilies?
Yes. Use about 1 teaspoon red pepper flakes for medium heat. The sauce will have smaller red flecks and a slightly different flavor.
Is homemade sweet chili sauce spicy?
This version is mild to medium. Adjust the heat with the amount of chili and whether you keep the seeds.
How should I store sweet chili sauce?
Let it cool, then refrigerate it in a covered container within 2 hours. Keep your refrigerator at 40°F or below. This is a fridge sauce, not a shelf-stable one.
