BEST Sweet Chili Sauce
This post may contain affiliate links. See my disclosure policy.
This homemade sweet chili sauce recipe is guaranteed to become a favorite staple in your home! This Thai sweet chili sauce is versatile, quick and easy to make, is free of additives, and tastes WAY better than the store-bought stuff!
Homemade Sweet Chili 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, is made without additives or preservatives, you know exactly where the ingredients come from, it’s fully customizable, 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 from now on!
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.
Thai Sweet Chili Sauce Ingredients
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.
Sugar Free Sweet Chili Sauce
You can easily make sugar free Thai sweet chili sauce by swapping out the sugar for a powdered/granulated sweetener of your choice, such as Swerve or erythritol.
Thai 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 then pour into an airtight jar and store it in the fridge.
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.
Enjoy!
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
Be sure to try these other delicious homemade sauces!
- Sweet and Sour Sauce
- Teriyaki Sauce
- Yum Yum Sauce
- Srircha Mayo
- Plum Sauce
- Hoisin Sauce
- Black Bean Sauce
- Cherry Barbecue Sauce
- Kecap Manis
- Big Mac Sauce
- Ponzu Sauce
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
BEST Sweet Chili Sauce
Ingredients
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup + 2 tablespoons cane sugar
- sugar free 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This sauce is excellent and I definitely will not be buying it again from the store. This was easy enough to make and the flavor is spot on.
Thank you, Rich, I’m so glad you enjoyed it!
This was superb. I made it to use for dipping fried dumplings and wontons and ended up making another batch the following day for some battered fried shrimp.
Fantastic, Don! I’m so glad you enjoyed it, thank you!
Great recipe, exactly like the sauce I was trying to duplicate. I add ginger.
Share with all my friends. The best for egg rolls and chicken fingerse
Thank you so much, Elizabeth, I appreciate the feedback and am thrilled that you enjoyed it!
This is my third time making this sauce in the period of a week and a half. Yes, it’s THAT good. Don’t even think twice about making it, just do it!
Oh I’m so glad, Corri, thanks so much for the feedback! :)
This chili sauce really is delicious. I’ve made it many times now and served it several times as well. Evreryone seems to enjoy it immensely . Personally, I could drink it!
Lol! That’s wonderful, Mike, I’m so happy this has become your go-to, thank you very much for the feedback!
Wow! This is literally a 1,000 times better than the expensive Iron Chef beand I’ve been buying at the store! I may use a little less chili paste next time…it’s pretty spicy!
Fantastic, Kim, thank you so much!
WOW. Finally. Been trying to replicate Filipino dipping sauce for a couple yrs. THIS w/lumpia, shrimp is Da BOMB. Love ginger & heat so added bit more. But that’s just me. Your recipe is Perfection. My only negative? Post gallon recipe!
Lol! Thank you, Kate, I’m so glad you enjoyed it and appreciate the feedback!
How about using “Clear Jel” as it’s good for canning and will not separate.
Hi Karen, this recipe hasn’t been tested for canning so even if Clear Jel is used I don’t know if the pH level of his sauce is suitable for canning.
This was excellent!
Thank you so much, Sir Joseph! :)
I made the sauce and it is very good, however when cooled the cornstarch separates. How does one help this not happen?
Hi, that is a little unusual. Did you leave the sauce on the stovetop (warm) for along time after it was finished? Did you freeze it? Separation normally occurs for one of those reasons when the molecules in the starch contract, forcing water out of them and causing them to separate.
Hi, this looks wonderful! I can’t wait to make it this weekend. Do you have a recipe/instructions to can this? Thank you.
Hi Holly, this recipe hasn’t been tested to ensure that it’s suitable for canning. It does contain cornstarch which is not recommended as being safe for canning.
You can use arrowroot in place of the corn starch or a product called Perma Flo Thickening Starch. You can order it from Dutchman’s Store. Then you can experiment with canning it. There must be a recipe on you tube or in a Ball canning book with instructions on how to can it.
Could you use garlic powder and ginger powder instead (if you don’t have the fresh ingredients)?
Hi Alisha, dried powder will give the sauce a murky appearance and will not taste remotely as fresh or vibrant. I recommend using fresh for both reasons.
AMAZINGLY good and I am very picky! Highly recommend making it. I used brown sugar Swerve as a sugar substitute and it was still amazing!
I’m so glad you enjoyed, Debbie, and thank you for the compliment!
Thank you, Debbie – I am going to try this recipe and was wondering if you could substitute Swerve. Thanks so much for your opinion on that.
This is fantastic. I used more cornstarch than was called for. It seemed to need to be thicker but it was great and I canned it. We love it. Thanks!
I’m so glad you enjoyed, Kathrine, thank you!
I haven’t made this yet. My mother use make a sweet chili sauce for canning and I think it had brown sugar in it. Do you think this would work ok? Maybe do half brown/half white? We use to eat it on roast beef. Thank you. Margaret Frodle in MI
Hi Margaret, yes you can use brown sugar, it will just make the sauce dark but otherwise there’s no reason you can’t use it.