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!
For more phenomenal homemade Asian dipping sauces be sure to try our Sweet and Sour Sauce, Teriyaki Sauce, Hoisin Sauce, and Yum Yum Sauce!
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.
How to Make Sweet Chili Sauce
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.
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 Make This Sugar Free?
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 to 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 and egg rolls
- Chicken wings and chicken tenders
- Grilled, baked or fried chicken or salmon
- Grilled or battered shrimp or fried calamari
- Steamed or grilled vegetables
- Meatballs
- Fried or baked tofu nuggets
- Chicken/meat/seafood kabobs
- Mozzarella sticks
- Stir fries, fried rice and noodles
- Mixed with cream cheese and served with crackers
How to Store It
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
- Big Mac Sauce
- Ponzu 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.
Nutrition
Originally published on The Daring Gourmet July 17, 2019
Dolores Hansen Nelson says
My favorite way to use it is on hard-cooked eggs cut in half. I always keep some hard-cooked eggs in the fridge for a quick snack.
Kimberly @ The Daring Gourmet says
Great idea, Dolores, I’ll have to try that, thanks for sharing!
Donna Zauss says
this was good, but too much vinegar
Jason says
Beautiful thank you, I love it and it’s so versatile. I put it in my dumplings.
Diana Jackson says
I followed the ingredients faithfully however 2 tsp of corn starch did not thicken it much. I did find a flavor on the weaker side so I did then increase slightly soy sauce and vinegar. Plus a tad more Ginger
Rafia says
Hi I tried
But the final color is not red
It’s brownish due to soy sauce😥
Kimberly @ The Daring Gourmet says
Hi Rafia, see the section in my blog post titled “HOW DO I GET MY SAUCE TO LOOK RED LIKE THE BOTTLED STUFF?”
Anonymous says
Try bringing it to a full boil after adding the corn starch.
K jones says
Made some to try on some egg rolls was excellent do you recommend you take it easy if you use the red pepper flakes I used only one tablespoon and it was hot so unless you like it really hot I do recommend taking it easy with the red pepper flakes but otherwise was excellent. Two thumbs way up
Teresa McAdams says
Yum!I will try this as a dipping sauce for sausage and suffing balls. However I will make again and use for egg rolls, pot stickers, hot wings and a ramen bowl. Mercy!
Kimberly @ The Daring Gourmet says
Awesome, Teresa, thanks so much!
Rebecca says
Yummy over soft goat cheese!!
Melissa Shelnutt says
Yes 🙌, delish! Thank you for this recipe! Didn’t have sambal oelek so just used red crushed peppers, didn’t have enough white sugar so substituted 1/2 of it with light brown sugar, and also substituted Sherry vinegar for the Sherry wine and added a splash of dry Pino Grigio. 🤩 I will say from now on will also make fresh Chili Sauce and never buy jarred again!
Kimberly @ The Daring Gourmet says
Awesome, Melissa, thanks so much for the feedback!
Jenna says
Hello! Going to try this with our dinner tomorrow. I was unable to find rice wine at my local store. Would the recipe taste ok without the wine altogether? Many thanks!
Kimberly @ The Daring Gourmet says
Hi Jenna, yes, it will still taste good without the wine.
Sandra Carreon says
I love this recipe someone at introduced me to it over fruit but she wouldn’t give me the recipe but searched online and I thank God that I found it it is what she gave me to try it is so good thank you.
Kimberly @ The Daring Gourmet says
Thank you, Sandra, I’m so glad you enjoyed it!
Rebecca says
Can arrow root be used instead of corn starch? I am corn and gluten to
Kimberly @ The Daring Gourmet says
Yes you can, Rebecca.
Isobel Brookfield says
We are self-isolating for 2 weeks and when I did my preparatory grocery order I forgot the chilli sauce!!! Luckily I had almost all the ingredients for this recipe and only had to substitute the vinegar type for apple cider vinegar. The result is a) delicious and b) honestly indistinguishable from the shop bought sort (but, ok, better because you can adjust the balance of flavours to suit yourself!). Really delighted, thank you!
Kimberly @ The Daring Gourmet says
I’m so happy you enjoyed it, Isobel, thank you!
Angie says
This is the BEST! I just wanted to eat it with a spoon. And my husband and daughter kept going on about how good it was. This is definitely a keeper!
Kimberly @ The Daring Gourmet says
Thanks so much, Angie!
Bearcat101 says
This was amazing! I will definitely be making it again!
Kimberly @ The Daring Gourmet says
So glad, Bearcat, thank you!
Stuart L says
Looks interesting, and want to try it. I’m curious about the nutrition information… It says a serving size is 2g, which would indicate it could be no more than 2ml, or a little less than 1/2 a tsp (based on mass of water). So that’s obviously a typo, but are the carb/sugar estimates accurate though?
Kimberly @ The Daring Gourmet says
Hi Stuart, yes the 2g is a software glitch, sorry about that. It should read 2 tablespoons and I’ve updated it.