Easy Sweet Chili Sauce Recipe

I perfected a Sweet and Spicy Dip that pairs sticky honeyed sweetness with bright vinegar tang and a sneaky chili kick that makes jarred sauces feel unimaginative.

I’ve been messing with this Easy Sweet Chili Sauce and finally nailed a version that wakes up everything from fries to grilled shrimp. It’s bright and sticky with just enough heat to make you notice, and the tang from rice vinegar keeps it from being cloying.

I throw in minced garlic for that savory pop, and sometimes I bump the heat a little if I feel like it. Think of it like a homemade Sweet And Spicy Dip that beats any jar I’ve tried, and better yet it’s stupid easy.

You’ll wanna put it on literally everything, trust me.

Ingredients

• Granulated sugar gives sweet backbone, mostly carbs, no fiber, use sparingly though.
• Rice vinegar adds bright sour tang, low calories, helps balance sweetness.
• Fish sauce brings salty umami, tiny protein, very high in sodium, bold flavor.
• Garlic gives aroma, some fiber and antioxidants, a health boost if you like.
• Thai chilies give heat and vitamin C, capsaicin may boost metabolism slightly.
• Cornstarch thickens the sauce, mostly starch carbs, no real nutrients, silky finish.
• Water dilutes sweetness, helps dissolve sugar, no calories, crucial for proper texture.
• Pinch of salt sharpens flavors, small sodium, can balance sweetness and round taste.

Ingredient Quantities

• 1 cup granulated sugar (white sugar)
• 1/2 cup water
• 1/2 cup rice vinegar (plain, not seasoned)
• 2 tablespoons fish sauce
• 3 to 4 cloves garlic, minced
• 3 to 4 fresh Thai red chilies, finely chopped (or 1 to 2 teaspoons red pepper flakes)
• 2 tablespoons cornstarch
• 2 tablespoons cold water (for the cornstarch slurry)
• Pinch of salt (optional)

How to Make this

1. Measure and prep everything first: mince 3 to 4 cloves garlic, finely chop 3 to 4 Thai red chilies (or have 1 to 2 tsp red pepper flakes ready), and keep the 1 cup sugar, 1/2 cup water, 1/2 cup rice vinegar, 2 tbsp fish sauce, 2 tbsp cornstarch and 2 tbsp cold water nearby — saves time and panic later.

2. In a small saucepan combine the 1 cup sugar, 1/2 cup water and 1/2 cup rice vinegar; warm over medium heat and stir until the sugar fully dissolves.

3. Add the fish sauce, minced garlic and chopped chilies (or red pepper flakes) to the pan, bring to a gentle simmer and reduce heat so it bubbles softly; let it simmer 4 to 6 minutes so the flavors meld and the chilies soften.

4. While that simmers, make the slurry: whisk the 2 tbsp cornstarch with the 2 tbsp cold water until totally smooth, no lumps.

5. Slowly pour the slurry into the simmering sauce while stirring constantly so it doesnt clump, keep stirring until the sauce thickens and becomes glossy, about 1 to 2 minutes.

6. Taste and adjust: add a tiny pinch of salt if needed, more sugar if too tart, or a splash more vinegar if you want extra tang. If it gets too thick, stir in small spoonfuls of warm water until you like the texture.

7. If you prefer a silky smooth sauce, let it cool a minute and then strain through a fine mesh sieve to remove seeds and garlic bits; otherwise leave it chunky for more bite.

8. Let the sauce cool to room temp, it will thicken a bit more as it cools, then transfer to a clean jar or bottle. It keeps in the fridge for up to 2 weeks, longer if frozen in an ice cube tray.

9. Use as a dip for fried spring rolls, chicken, grilled shrimp or as a glaze on roasted veggies. Reheat gently if you want it warm, or use straight from the fridge for a cold dip.

10. Quick hacks: toast the garlic lightly in the pan before adding liquid for a deeper flavor, or blend the sauce briefly if you want an ultra-smooth consistency; remove seeds from chilies to control heat, and if you only have red pepper flakes start with less youre always able to add more.

Equipment Needed

1. Small saucepan (about 1.5 to 2 quarts)
2. Measuring cups and measuring spoons
3. Chef’s knife and cutting board
4. Small bowl for the cornstarch slurry
5. Whisk (for slurry)
6. Wooden spoon or heatproof silicone spatula for stirring
7. Fine mesh sieve for straining, optional if you dont mind seeds and garlic bits
8. Heatproof ladle or pourable measuring cup for transferring the hot sauce
9. Clean jar or bottle with a tight lid for storing the sauce

FAQ

Easy Sweet Chili Sauce Recipe Substitutions and Variations

• Granulated sugar: try 3/4 cup honey or agave nectar (use a little less liquid overall), or 1 cup packed light brown sugar for a richer, caramel note, or 3/4 cup maple syrup (reduce the water a bit)
• Rice vinegar: swap 1:1 with apple cider vinegar or white wine vinegar, or use 1 tablespoon lime juice plus enough water to make 1/2 cup for a brighter tang
• Fish sauce: replace with soy sauce or tamari 1:1 and add a squeeze of lime for acidity, or dissolve 1 teaspoon anchovy paste in a little water for closer umami
• Cornstarch: use tapioca starch or arrowroot 1:1 as the thickener, or make a quick flour slurry with 2 tablespoons all purpose flour mixed into 2 tablespoons cold water and cook a bit longer

Pro Tips

– Taste as it cools, not just while it’s hot. Flavors mellow as the sauce comes down to room temp, so only make big adjustments in tiny steps. If it needs more punch try a squeeze of lime or a teeny bit more fish sauce rather than dumping extra sugar.

– To control heat without losing chili flavor, scrape out the seeds, or briefly toast the chopped chilies in a dry pan until fragrant. If you only have flakes start with less than you think, you can always add more after it simmers.

– Add the cornstarch slurry slowly and make sure the starch is cold before you whisk it in. Stir constantly while it goes in so it doesn’t clump. If it does clump, strain or blitz briefly with a fork or small whisk to smooth it out.

– For a silkier finish, blend briefly after cooking and then strain to remove bits, or leave it chunky if you want texture. Store in a clean jar in the fridge and freeze extra in small portions so you can thaw just what you need.