I made this Homemade Sweet Chili Sauce and honestly it’s the addictive, no-nonsense condiment that ruins grocery-store bottles for good.

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I’m obsessed with this Homemade Sweet Chili Sauce because it’s loud, sticky, and actually tastes like someone cared. I love that it hits sweet, garlicky heat and clings to everything I throw at it.

It’s the kind of thing I spoon onto fried chicken, dunk dumplings in, and slather on sandwiches without shame. Trust me, store brands are thin and forgettable; this one sings.

I started chasing a Thai Sweet Chili Sauce Recipe that wasn’t syrupy fake and finally landed on the bright vinegar tang from rice vinegar and big punched garlic. No guilt, just delicious.

Every bite demands repeat.

Ingredients

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Sugar gives sticky sweetness and glossy shine, balancing the chilli’s heat.
Rice vinegar adds bright tang, cuts through sweetness.
Water thins it to sauce-y consistency; you’ll control how thick it gets.
Basically fish or soy gives deep umami saltiness; soy’s the vegetarian swap.
Garlic brings savory punch and aroma, it’s what makes it feel homemade.
Plus fresh chilies give sharp heat and fruity notes; flakes work too.
Cornstarch makes it cling to wings and spring rolls, thick but smooth.
Salt’s tiny, essential; it brings out the other flavors, don’t skip.
Lime juice adds bright citrus zip, lifts everything so it’s not flat.

Ingredient Quantities

1 cup granulated sugar

1/2 cup rice vinegar

1/2 cup water, plus 2 tbsp extra cold water for cornstarch slurry

1 tbsp fish sauce or 1 tbsp soy sauce (use soy if you want vegetarian)

3 garlic cloves, minced

2 to 3 Thai red chilies, minced or 1 to 2 tsp red chili flakes if you dont have fresh

1 tbsp cornstarch

1/2 tsp salt

1 tbsp fresh lime juice

How to Make this

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1. In a small saucepan combine 1 cup sugar, 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp fish sauce or soy sauce, 3 minced garlic cloves, minced Thai chilies or 1 to 2 tsp red chili flakes, and 1/2 tsp salt.

2. Bring the mixture to a gentle simmer over medium heat, stirring so the sugar dissolves, then lower heat so it simmers very gently for about 4 to 6 minutes to meld flavors.

3. While the sauce simmers, make the cornstarch slurry: mix 1 tbsp cornstarch with the 2 tbsp extra cold water until totally smooth and lump free.

4. Slowly pour the slurry into the simmering sauce, stirring constantly so it doesn’t clump. You should see the sauce thicken within 30 to 60 seconds.

5. Keep simmering on low for another 1 to 2 minutes until it reaches a glossy, slightly thick but pourable consistency. If it gets too thick, add a splash of water to loosen.

6. Turn off the heat and stir in 1 tbsp fresh lime juice. Taste and adjust salt or more lime if needed; add a pinch of sugar if you want it sweeter.

7. If you prefer a smoother sauce, let it cool a bit then pulse a few times in a blender or strain through a fine mesh to remove chunkier bits of chili and garlic.

8. Let the sauce cool to room temp, then transfer to a clean jar or bottle. It keeps in the fridge for up to 2 weeks, maybe longer if you used vinegar well and kept things clean.

9. Use as a dip for spring rolls, wings, grilled shrimp, or toss with stir fries. Reheat gently before using if it’s thickened in the fridge.

10. Quick tip: for milder heat remove seeds from fresh chilies or start with less chili flakes and build up to your taste.

Equipment Needed

1. Small saucepan (about 2 quart)
2. Measuring cups and spoons
3. Small bowl or ramekin for the cornstarch slurry
4. Whisk or fork (for smoothing the slurry)
5. Wooden spoon or heatproof silicone spatula (for stirring)
6. Chef’s knife and cutting board (for garlic and chilies)
7. Fine mesh strainer or blender (optional, to smooth the sauce)
8. Clean jar or bottle with lid for storing the sauce

FAQ

1 cup granulated sugar

1/2 cup rice vinegar

1/2 cup water, plus 2 tbsp extra cold water for cornstarch slurry

1 tbsp fish sauce or 1 tbsp soy sauce (use soy if you want vegetarian)

3 garlic cloves, minced

2 to 3 Thai red chilies, minced or 1 to 2 tsp red chili flakes if you dont have fresh

1 tbsp cornstarch

1/2 tsp salt

1 tbsp fresh lime juice

Q: How long does this sauce keep in the fridge? A: Stored in a clean jar it keeps about 10 to 14 days. Use clean spoons to scoop it so it lasts.

Q: Can I make it less sweet? A: Yes, reduce the sugar to 3/4 cup or 2/3 cup. Taste as it cooks and adjust. The balance between sweet, sour and salty is personal so tweak away.

Q: My sauce got too thick. How do I fix it? A: Stir in warm water a teaspoon at a time until you hit the texture you want. Reheat gently if needed to incorporate the water.

Q: Can I freeze this sauce? A: You can freeze it for up to 3 months in a freezer safe container. Thaw in the fridge and stir well before using.

Q: I dont want chunks of garlic or seeds, how do I make it smooth? A: Mince or grate the garlic very fine, use red pepper flakes instead of fresh chilies, or blend and strain the sauce through a fine mesh sieve.

Q: Is there a spicy version? A: Yes, add extra Thai chilies or a pinch of cayenne. Start small, heat concentrates as it sits.

Q: Can I scale the recipe up or down? A: Yep. Keep the same ratios and the cornstarch at about 1 tablespoon per cup of liquid you want thickened, adjusting slurry as needed.

BEST Sweet Chili Sauce Recipe Substitutions and Variations

BEST Sweet Chili Sauce

This is the sweet, sticky, slightly spicy sauce you want on everything from spring rolls to roasted veggies. It comes together fast and keeps well in the fridge.

Ingredients
1 cup granulated sugar
1/2 cup rice vinegar
1/2 cup water, plus 2 tbsp extra cold water for cornstarch slurry
1 tbsp fish sauce or 1 tbsp soy sauce (use soy if you want vegetarian)
3 garlic cloves, minced
2 to 3 Thai red chilies, minced or 1 to 2 tsp red chili flakes if you dont have fresh
1 tbsp cornstarch
1/2 tsp salt
1 tbsp fresh lime juice

Method
1. Combine sugar, rice vinegar, 1/2 cup water, fish or soy sauce, garlic, chilies, and salt in a small saucepan.
2. Bring to a simmer over medium heat, stirring so the sugar dissolves.
3. Mix cornstarch with 2 tbsp cold water until smooth. Pour the slurry into the simmering sauce while stirring.
4. Simmer 2 to 3 minutes until sauce thickens and glossy. Take off heat and stir in lime juice.
5. Let cool a bit, taste and adjust salt or lime if needed. Store in an airtight jar in the fridge for up to 2 weeks.

Substitutions

Sugar: use 3/4 cup honey or maple syrup if you want a less refined sweetener. It will be slightly less glossy.
Rice vinegar: apple cider vinegar or white wine vinegar work fine, though the flavor will be a tad sharper.
Fish sauce: replace with extra soy sauce plus 1/2 tsp miso paste for umami if you want no fish flavor.
Thai chilies: use 1 to 2 tsp sriracha or 1/4 tsp cayenne powder if you dont have fresh chilies.

Tips
– If sauce gets too thick when cold, thin with a splash of warm water and reheat briefly.
– Want it smoother? Use a blender before cooling.

Pro Tips

1) Taste as you go, especially after adding the lime. That bright acid will change the whole sauce, so add a little, taste, add more if needed. If it gets too sharp, a tiny pinch of sugar will calm it down. Don’t dump the whole tablespoon in at once.

2) Make the cornstarch slurry perfectly smooth before it hits the pan. If there are lumps they will never dissolve. Pour it in slowly while stirring constantly, and if it thickens too fast, add a splash of warm water to loosen it up instead of more heat.

3) Control the heat of the chilies by removing seeds and membranes, or start with half the amount called for and build up. Fresh chilies mellow a bit as the sauce sits, flakes stay sharp. If you want a cleaner look and less bite, strain or blitz briefly in a blender.

4) Cool completely before jarring and keep it refrigerated. Warm sauce traps steam and shortens shelf life. Use a clean spoon every time and it should last at least 2 weeks. If it thickens in the fridge, microwave short bursts or warm gently on the stove; stirring while reheating brings it back to pourable.

BEST Sweet Chili Sauce Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made this Homemade Sweet Chili Sauce and honestly it's the addictive, no-nonsense condiment that ruins grocery-store bottles for good.

Servings

servings

Calories

104

kcal

Equipment: 1. Small saucepan (about 2 quart)
2. Measuring cups and spoons
3. Small bowl or ramekin for the cornstarch slurry
4. Whisk or fork (for smoothing the slurry)
5. Wooden spoon or heatproof silicone spatula (for stirring)
6. Chef’s knife and cutting board (for garlic and chilies)
7. Fine mesh strainer or blender (optional, to smooth the sauce)
8. Clean jar or bottle with lid for storing the sauce

Ingredients

1 cup granulated sugar
1/2 cup rice vinegar
1/2 cup water, plus 2 tbsp extra cold water for cornstarch slurry
1 tbsp fish sauce or 1 tbsp soy sauce (use soy if you want vegetarian)
3 garlic cloves, minced
2 to 3 Thai red chilies, minced or 1 to 2 tsp red chili flakes if you dont have fresh
1 tbsp cornstarch
1/2 tsp salt
1 tbsp fresh lime juice

Directions

In a small saucepan combine 1 cup sugar, 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp fish sauce or soy sauce, 3 minced garlic cloves, minced Thai chilies or 1 to 2 tsp red chili flakes, and 1/2 tsp salt.
Bring the mixture to a gentle simmer over medium heat, stirring so the sugar dissolves, then lower heat so it simmers very gently for about 4 to 6 minutes to meld flavors.
While the sauce simmers, make the cornstarch slurry: mix 1 tbsp cornstarch with the 2 tbsp extra cold water until totally smooth and lump free.
Slowly pour the slurry into the simmering sauce, stirring constantly so it doesn’t clump. You should see the sauce thicken within 30 to 60 seconds.
Keep simmering on low for another 1 to 2 minutes until it reaches a glossy, slightly thick but pourable consistency. If it gets too thick, add a splash of water to loosen.
Turn off the heat and stir in 1 tbsp fresh lime juice. Taste and adjust salt or more lime if needed; add a pinch of sugar if you want it sweeter.
If you prefer a smoother sauce, let it cool a bit then pulse a few times in a blender or strain through a fine mesh to remove chunkier bits of chili and garlic.
Let the sauce cool to room temp, then transfer to a clean jar or bottle. It keeps in the fridge for up to 2 weeks, maybe longer if you used vinegar well and kept things clean.
Use as a dip for spring rolls, wings, grilled shrimp, or toss with stir fries. Reheat gently before using if it’s thickened in the fridge.
Quick tip: for milder heat remove seeds from fresh chilies or start with less chili flakes and build up to your taste.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.