This homemade sweet chili sauce recipe is guaranteed to become a favorite staple in your home! It’s versatile, is quick and easy to make, is free of additives, and tastes WAY better than the store-bought stuff!
As with most everything, nothing beats homemade and Sweet Chili Sauce is no exception. Not only is it super quick and easy to make, it’s cheaper, doesn’t have any additives or preservatives, you know exactly where the ingredients come from, AND it tastes better than the bottled stuff. That’s a win-win! This homemade sweet chili sauce recipe is sure to become your go-to whenever you’re craving this deliciously versatile sauce!
WHAT IS SWEET CHILI SAUCE?
Sometimes also referred to as Thai Sweet Chili Sauce or Asian Sweet Chili Sauce, it’s a simultaneously sweet, savory, tangy and spicy sauce incorporating red chilies, garlic, ginger, sugar and vinegar.
You can find bottled sweet chili sauce in most grocery stores but if you’re like me once you open the bottle it ends up sitting in the fridge forever and forgotten about until it’s time to toss it. One of the several advantages of making you’re own (besides no junk ingredients, fresher, tastier) is that you can regulate how much you make. This recipe makes about 1 cup which is usually enough for whatever you have in mind and if you need more you can simply double it. As quick and easy as it is to make there’s simply NO excuse to buy it!
One of the ingredients used in sweet chili sauce is pickled red chili. I’ve found that between using a chili paste like sambal oelek and adding some vinegar that same flavor is fully replicated. Most grocery stores carry sambal oelek but if you cannot find it you can use dried red chili flakes. Chili flakes are considerably spicier than sambal oelek so be sure to cut back on them unless you like it really hot.
CAN YOU SAY “UMAMI”?
Sweet chili sauce often has all the “high notes” of sugar and white vinegar without the “low notes” of umami for balance. While this sauce does have garlic (a umami ingredient), we’re also going to add a splash of tamari (or soy sauce), which is a fermented product simply oozing umami. It adds depth and makes the overall flavor more interesting. If you’re gluten-free be sure to use tamari.
HOW DO I GET MY SAUCE TO LOOK RED LIKE THE BOTTLED STUFF?
If you’re using a chili sauce like sambal oelek that will give your sauce a nice red color. Without it your sauce will not be as red. Is there another way to give it that aesthetically attractive red color? Yes, if you want a little red color boost you can use food coloring but if you’re going to I strongly recommend using natural red coloring (usually made from beet or paprika extract). You can find natural food coloring here.
CAN I USE A SUGAR SUBSTITUTE FOR MAKING SWEET CHILI SAUCE?
Yes, you can use honey, agave syrup or brown rice syrup if you prefer. Since these are liquids you will need to add a little extra cornstarch to thicken it. Honey in particular is also sweeter than sugar so I recommend using a little less and adding some water in its place to dilute the sweetness.
For a diabetic alternative you can use a powdered/granular sweetener of your choice, such as erythritol.
HOW DO I USE SWEET CHILI SAUCE?
Here are a few things you can enjoy with your homemade sauce – either as a dip, marinade or added to it:
- Wontons
- Steamed dumplings and potstickers
- Spring rolls
- Egg rolls
- Chicken Wings
- Grilled, baked or fried chicken or salmon
- Grilled or battered shrimp
- Vegetables
- Chicken nuggets
- Meatballs
- Fried calamari
- Fried or baked tofu nuggets
- Chicken/meat/seafood kabobs
- Mozzarella sticks
- Stir fries
- Fried rice
- Mixed with cream cheese and served with crackers
- …and more!
This sauce is as versatile as your imagination allows!
HOW DO I STORE SWEET CHILI SAUCE?
You can store the sauce in the fridge for about a week or in the freezer for two to three months. The sauce will congeal if you freeze it. But if you gently heat it up (on the stovetop or in the microwave) and stir it, its texture will return to normal.
Sweet Chili Sauce Recipe
Let’s get started!
Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually.
Continue stirring for about a minute until the sauce is thickened.
Let the sauce cool completely, pour into an airtight jar.
Store in an airtight jar in the fridge where it will keep for up to a week.
Enjoy!
Be sure to try these other homemade sauces!
- SWEET AND SOUR SAUCE
- TERIYAKI SAUCE
- YUM YUM SAUCE
- PLUM SAUCE
- HOISIN SAUCE
- BLACK BEAN SAUCE
- KECAP MANIS
- SWEET CHILI SAUCE
- BIG MAC SAUCE
BEST Sweet Chili Sauce
Ingredients
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup + 2 tablespoons cane sugar
- diabetic alternative: use granular sweetener of choice (e.g. erythritol)
- 1 tablespoon rice wine (can substitute dry sherry)
- 1 tablespoon sambal oelek (use more or less according to taste)
- OR 1-2 teaspoons dried red chili flakes (these are very hot, start with less and add more if desired)
- 1 1/2 teaspoons finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon tamari or soy sauce (use tamari for gluten free)
- 2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled)
- 1-2 drops natural red food coloring (optional)
Instructions
- Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.
Amanda says
My husband is allergic to corn starch. Can I use regular flour instead?
Kimberly Killebrew says
Hi Amanda, since this is a “clear” sauce I would recommend arrowroot powder as a substitute.
Deirdre says
I’ve made this so many times, I love it! But I must say this website has SOOO many ads it’s kind of a pain to access!
Kimberly Killebrew says
Thank you, Deirdre, I’m so glad it’s become a regular! I know, I hate ads too :( But they’re what enable me to be able to provide these recipes for free to my readers. Thank you for being willing to put up with them <3
Kim says
For the rice wine, do you use Shaoxing or another variety? Also, minced garlic is listed twice in the recipe. (1.5 tsp and 1 tsp). Which is the correct amount? Thank you!
Kimberly Killebrew says
Hi Kim, Shaoxing is the most popular but you can use any and given the small quantity you’re not going to notice a huge difference. Garlic is only listed once (1 1/2 teaspoons), the other one is ginger (1 teaspoon), an easy “mis-read” :)
joyce holloway says
Has anyone tried coconut sugar in this recipe?
Del says
This recipe is a home run!! Best ever! This is something i feel is a prize in my recipe box. Thank you!!
Kimberly Killebrew says
Yay! Thank you so much, Del!
Trish says
Hi, so excited to do your recipe. But, may I ask if this stores well? And how to store it? Thank you.
Kimberly Killebrew says
Hi Trish, because of the fresh garlic I conservatively give it a week’s storage time. Store it in an airtight container/jar in the fridge. Happy cooking! :)
Deborah says
Can you water bath this to preserve longer?
Kimberly Killebrew says
Hi Deborah, this hasn’t been tested (e.g. its pH level) to determine its safety for canning.
Jocelyne says
I didn’t have Thai chilis and only had a few cloves of garlic but I have this spicy Chinese garlic sauce. I followed the recipe and added about a tsp of that, 1/3 tsp freshly grated ginger and dash of fish sauce. Excellent!
Kimberly Killebrew says
Thanks for the feedback, Jocelyne, I’m so glad you enjoyed it!
Rick Koziczkowski says
No Sambal – Added a little more garlic and 2 tbls of ketchup with red chili flakes to replace the sambal. I also added a few drops of Fish sauce. Turned out fantastic! I will no longer buy sweet chili sauce in the store.
Kimberly Killebrew says
That’s awesome, Rick, thank you so much for the feedback!
Tammy says
Very good, I used chili garlic sauce and also added the garlic called for and it was as good if nit better than any store bought sauce. Thanks for the recipe!
Kimberly Killebrew says
Thank you so much, Tammy!
Cindi says
I have everything except the Sambal, will it be okay if it’s not in or is there another substitute I could use?
Kimberly Killebrew says
Hi Cindi, yes you can use 1-2 teaspoons of dried red chili flakes instead.
Grace says
Is there anything i can do to help it get thicker? I did everything right and its still pretty liquidy.
Kimberly Killebrew says
Hi Grace, if you prefer it thicker simply add more cornstarch until you get the consistency you want.
Yeeeefan says
OMG AMAZING!!! I didn’t expect it to be this good. Thank you so much!!!
cierra says
Hi,can I use regular garlic chili sauce and just add sugar and other stuff to make it into sweet chili sauce, thanks!
Kimberly Killebrew says
Hi Cierra, that would probably work in a pinch.
Deb says
FREAKING AMAZING!! I always buy sweet chili sauce in a jar at the store but I was out & didn’t want to the store. This is 100 times better and so quick and easy. I had all the ingredients on hand and it took 2 minutes to whip it up. YUM!! I reduced the sugar a bit & it has the perfect kick and the perfect sweetness!
Kimberly Killebrew says
Fantastic, Deb, thank you so much! :)
Sue says
Tried it on zoodles with a Tbsp of peanut butter. So good!
Tawana says
Thank you so much for sharing!! The balance of sweet and spicy perfect! The texture Perfect not to thick or thin! The best sweet chili sauce I’ve ever had!
Kimberly Killebrew says
Fantastic, Tawana, thank you so much!