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
Tori says
It was more tangy than we are used to but still quite good. I will reduce the vinegar next time. It was also very thick almost jelly like a few minutes after being taken off the heat.
Delbrie says
This is awesome! Made many times! I have trouble with the garlic not over taking no matter what I do. Cook longer? Nope. Put less nope. Just don’t know but I love garlic but my family doesn’t. Anyway it’s so good. No need for the bottles anymore
Kimberly @ The Daring Gourmet says
Thank you, Delbrie, I’m so glad you enjoyed it!
Jill says
Oh my goodness! I just made some crab rangoons and thought I had bought sweet chili sauce. Not. So decided to make my own on the fly. Saw your recipe, and had everything to make it. It took like 2 minutes to make! I will never buy bottled again. (Bottled wasn’t that good anyway). But this is just the right amount of heat and sweet, and perfect consistency. Yummmm!!! Thank you 😋
Kimberly @ The Daring Gourmet says
Thank you, Jill, I’m so glad you enjoyed it!
Karen Bentley says
Can i use Gochugau chili flakes
Kimberly @ The Daring Gourmet says
Hi Karen, yes you can, the chili flakes are just to add a little kick.
Ali says
Can you please clarify – do you use EITHER sambal oelek OR dried red chili flakes? And what I gave are crushed red pepper flakes. Is that the same thing?
Kimberly @ The Daring Gourmet says
Hi Ali, it’s one or the other, not both. The main difference is that sambal oelek will give the chili sauce more of a red color.
Patricia Uzal says
Thank you! Mine is cooling down now for tomorrow’s Wontons. I used Molases instead of sugar. I hope it’s still good. I saw a Chef using Molases for dressings so I’m trying it for the first time.
Ms Jill Lancaster says
Hi
I agree this has the makings of a good sauce … but something I used has left a slight bitter taste for me … I wonder if it’s because I used cornflour as a thickening and added a bit of grated red onion … which usually works in recipes like this. It may also have been that my minced chillies have been in the cupboard too long. But will certainly try it again, just need to perfect it!
Kevin says
I gave 5 stars! It Turned out first time. I don’t see anything to tweak.
Thanks.One if my favourits with chicken or Stir-frys so far.. I was going to try mixing soon for a sweet chili Terayaki.
A store brand I tried. Good.
Kimberly @ The Daring Gourmet says
Thanks so much, Kevin, I’m glad you enjoyed it!
Erin says
Made this tonight, it’s so good!
I used tomato paste since I didn’t have sambal & worked out just fine. Thank you for this recipe!
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Erin, thank you!
Kat says
Could you put these directly into s waterbath to can for longer storage?
Kimberly @ The Daring Gourmet says
Hi Kat, this recipe hasn’t been tested for canning.
Ryan says
Could one substitute cane sugar with Honey?
Great recipes by the way. I love your Ethiopian stuff. Cheers!
Kimberly @ The Daring Gourmet says
Thank you, Ryan! Yes, you can use honey if you prefer.
Sandy says
Mine is cooling down. Can’t wait to try it.
QUESTION: if the sauce is in a closed glass jar…why is the fridge life just one week? I have kept my purchased sweet chili for a couple of months. ( only one in house using it)
Kimberly @ The Daring Gourmet says
Hi Sandy, it’s a general recommendation just to be cautious but yes, I keep mine longer as well.
risto simikic says
I usually make 4 jars at a time and for pickling the sauce I use a quarter of a teaspoon of sodium metibisulphate in sterilised jars and spooned in while hot cool with lis semi tight and when blood warm tighten lid,put in sink and pour boiling water over and when cool label and store.
Kigia says
Amazing! I didn’t know it was easy to make sweet chili sauce. Thanks for this! It tasted just like the store-bought one I go for.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Kigia, thank you!
SG says
This was an excellent recipe, really easy to follow, and still worked even with substitutions for allergies/what I had on hand. Threw it together on a craving to go with my dinner. Didn’t have rice wine so just used more rice vinegar. Skipped the ginger since I don’t have any on hand (I’ll have to try it next time). 1 tsp salt since I’m allergic to soy sauce. 4 tsp rice flour since I didn’t have cornstarch. Your suggestion of 1 tsp pepper flakes was just the right heat in my case.
LV says
Great quick recipe
Ose kruger says
Totally agree best sweet chilli sauce I have made. My husband loves it and I am wondering if he secretly
drinks it ? It’s quick and easy to make so I don’t mind if he enjoys it on sooo many dishes ,
Thumbs up and thank you for the delicious recipe. ,Ose
Kimberly @ The Daring Gourmet says
Lol! That’s awesome, Ose, thank you so much! :)