Best Sweet Chili Sauce
This homemade sweet chili sauce is the perfect balance of sticky, sweet, tangy, and spicy — made entirely from scratch with fresh chili peppers, garlic, and simple pantry staples. It comes together in under 30 minutes, costs a fraction of the store-bought version, and tastes significantly better. Use it as a dipping sauce, glaze, or marinade for chicken, shrimp, spring rolls, dumplings, and so much more. A generous batch keeps in the fridge for up to two weeks, so you'll always have this irresistible condiment on hand.
Equipment
- Small or medium saucepan
- Cutting board
- Sharp chef's knife
- Garlic press or microplane (optional)
- Measuring cups and spoons
- Small mixing bowl For cornstarch slurry
- Whisk or silicone spatula
- Fine-mesh strainer (optional) For a smoother sauce
- Glass jar with airtight lid For storage
- Ladle or pour spout
Ingredients
- 1/2 cup rice vinegar 120ml; white vinegar can be substituted
- 1/2 cup white granulated sugar 100g
- 1/4 cup water 60ml
- 3-4 fresh red chili peppers such as Fresno or Thai red chilies; finely chopped, seeds removed for milder heat
- 4 cloves garlic minced
- 1 tablespoon fish sauce 15ml; optional, adds umami depth — omit or substitute with soy sauce for vegan version
- 1 tablespoon cornstarch 8g
- 2 tablespoons cold water 30ml; for cornstarch slurry only
- 1/2 teaspoon red pepper flakes optional, for extra heat
- salt pinch
Instructions
- Finely chop 3–4 fresh red chili peppers (remove seeds for milder heat) and mince 4 cloves of garlic. Set both aside in a small bowl.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until fully dissolved with no lumps. Set aside.
- In a small saucepan over medium heat, combine rice vinegar, sugar, water, chopped chili peppers, minced garlic, red pepper flakes (if using), and a pinch of salt. Stir to begin dissolving the sugar.
- Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the garlic and peppers soften and the flavors meld.
- Stir in 1 tablespoon of fish sauce and simmer for an additional 1–2 minutes. This adds savory depth and is optional but highly recommended.
- Re-stir the cornstarch slurry, then slowly pour it into the simmering sauce while stirring constantly. Continue to simmer for 2–3 minutes until the sauce thickens and coats the back of a spoon.
- Remove from heat, taste, and adjust sweetness, tang, or heat as needed. Strain through a fine mesh strainer for a smoother sauce or leave as-is, then cool to room temperature before transferring to a jar.
Notes
- The sauce thickens considerably as it cools — if it becomes too thick after refrigerating, stir in 1 tablespoon of warm water to loosen it to your desired consistency.
- For a more authentic Thai flavor, use rice vinegar instead of white vinegar. It has a softer, slightly sweeter acidity that balances the sauce beautifully.
- Always use cold water for the cornstarch slurry — hot or warm water causes the cornstarch to clump before it can be incorporated into the sauce.
- Wear gloves when handling hot chili peppers, especially Thai bird's eye chilies, to prevent skin and eye irritation.
- To make this sauce vegan, simply omit the fish sauce or substitute with 1 tablespoon of soy sauce or tamari for a similar umami flavor.
- For a mango variation, blend in ¼ cup of fresh mango puree after cooking for a tropical, fruity twist that pairs especially well with grilled fish or shrimp.
- Double the batch easily — the recipe scales up perfectly and the sauce stores well, so making extra is always a smart move.
- Store in a clean, sealed glass jar in the refrigerator for up to 2 weeks. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before using.
- For a glaze, brush the sauce onto grilled or baked proteins during the last 5–10 minutes of cooking to prevent the sugar from burning.
- The sauce tastes even better after resting for 30 minutes or more, as the garlic and chili flavor continues to deepen as it cools.
Nutrition
Serving: 1tablespoonCalories: 30kcalCarbohydrates: 8gSodium: 65mgPotassium: 15mgSugar: 7gVitamin A: 2IUVitamin C: 4mg
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