Hey there, it’s Natasha, and today I’m sharing one of my favorite homemade condiments: Sweet Chili Sauce. If you’ve ever bought a bottle of this stuff from the store, you know how addictive it is—sweet, tangy, and just the right amount of spicy. But let me tell you, making it at home is even better. Not only is it super easy, but you also get to control the ingredients and tailor it to your taste. Plus, it’s way more cost-effective than store-bought versions.
Whether you’re dipping spring rolls, glazing chicken, or drizzling it over roasted veggies, this sauce is a game-changer. Let’s dive in!
Why I Love This Sweet Chili Sauce
This sauce is the perfect balance of flavors—sweet, tangy, and slightly spicy. The garlic adds a savory depth, while the chili flakes give it just enough heat to keep things interesting. What I love most is how versatile it is. It’s not just a dipping sauce; it’s a glaze, a marinade, and a dressing all in one.
I first made this sauce to go with homemade spring rolls, and it was such a hit that I started using it on everything. Grilled shrimp? Check. Stir-fried noodles? Check. Even as a drizzle over avocado toast (don’t knock it till you try it!). Trust me, once you make this, you’ll find endless ways to use it.
What You’ll Need
Here’s what you’ll need to whip up this delicious sauce:
- 1/2 cup rice vinegar (or white wine vinegar if that’s what you have on hand)
- 1/2 cup water
- 1 cup white sugar (this gives the sauce its signature sweetness)
- 1 tablespoon minced garlic (because garlic makes everything better)
- 1 tablespoon light soy sauce (or coconut aminos for a gluten-free option)
- 4 teaspoons red chili flakes (adjust to your spice preference)
- 3 teaspoons cornstarch (this helps thicken the sauce)
- 2 tablespoons water (to mix with the cornstarch for the slurry)
That’s it! Just a handful of pantry staples, and you’re ready to go.
How to Make It (Step-by-Step)
Making this sauce is as easy as 1-2-3. Here’s how I do it:
Make the Cornstarch Slurry
In a small bowl, mix the cornstarch and 2 tablespoons of water until smooth. Set this aside for later.
Toast the Chili Flakes
In a medium saucepan, toast the red chili flakes over medium heat for about 3 minutes. This step really brings out their flavor and adds a subtle smokiness to the sauce.
Combine and Cook
Add the rice vinegar, water, sugar, minced garlic, and soy sauce to the saucepan. Stir everything together and bring it to a boil. Let it cook for about 4 minutes, stirring occasionally.
Thicken the Sauce
Reduce the heat and slowly whisk in the cornstarch slurry. Keep stirring until the sauce thickens, which should only take a minute or two.
Cool and Store
Remove the saucepan from the heat and let the sauce cool. As it cools, it will thicken even more. Once it’s completely cool, transfer it to an airtight container and store it in the fridge.
How I Like to Use This Sauce
This sweet chili sauce is incredibly versatile. Here are some of my favorite ways to enjoy it:
As a Dipping Sauce: Perfect for spring rolls, dumplings, or even chicken nuggets.
As a Glaze: Brush it on grilled chicken, shrimp, or salmon during the last few minutes of cooking.
As a Dressing: Drizzle it over salads or roasted veggies for a sweet and spicy kick.
As a Marinade: Let your proteins soak in this sauce before grilling or baking.
On Noodles: Toss it with stir-fried noodles for an instant flavor boost.
Tips and Tricks for the Best Sweet Chili Sauce
Adjust the Heat: If you’re not a fan of too much spice, reduce the amount of chili flakes. You can always add more later if you want it spicier.
Make It Smooth: If you prefer a smoother sauce, strain out the chili flakes before cooling.
Double the Batch: This sauce keeps well in the fridge for up to two weeks, so feel free to make a double batch.
Experiment with Flavors: Add a splash of lime juice or a pinch of ginger for a fun twist.
Why You Should Make This Sauce
If you’re a fan of sweet chili sauce, making it at home is a no-brainer. It’s quick, easy, and tastes so much fresher than store-bought versions. Plus, you can customize it to suit your taste.
FAQs About Homemade Sweet Chili Sauce
Can I use a different type of vinegar?
Yes! While rice vinegar is traditional, you can use white wine vinegar or even apple cider vinegar for a slightly different flavor profile.
How spicy is this sauce?
The spice level depends on the amount of red chili flakes you use. Start with 4 teaspoons and adjust to your preference—add more for extra heat or reduce it for a milder sauce.
Can I make this sauce gluten-free?
Absolutely! Just use gluten-free soy sauce or coconut aminos instead of regular soy sauce.
How long does this sauce last in the fridge?
Stored in an airtight container, it will keep for up to two weeks. Just give it a good stir before using.
Can I make this sauce smoother?
Yes! If you prefer a smooth sauce, strain out the chili flakes and garlic bits using a fine mesh sieve before cooling.
What can I use instead of cornstarch?
You can use arrowroot powder or tapioca starch as a thickening agent if you don’t have cornstarch on hand.
Can I freeze this sauce?
Yes, you can freeze it for up to 3 months. Thaw it in the fridge overnight and give it a good stir before using.
Is this sauce kid-friendly?
It can be! Reduce the chili flakes to make it milder, or let kids dip just a small amount to see if they like the flavor.
What’s the best way to store it?
Use a clean, airtight glass jar or bottle to store the sauce in the fridge. This helps preserve its freshness and flavor.
Can I use fresh chilies instead of chili flakes?
Yes, you can! Finely chop 1-2 fresh red chilies and use them in place of the flakes. Adjust the quantity based on your heat preference.
So, what are you waiting for? Grab those ingredients and give it a try. I promise, once you taste this homemade version, you’ll never go back to the bottled stuff.
Homemade Sweet Chili Sauce
Ingredients
- 1/2 cup rice vinegar or white wine vinegar
- 1/2 cup water
- 1 cup white sugar
- 1 tablespoon garlic minced
- 1 tablespoon light soy sauce or coconut aminos for a gluten-free option
- 4 teaspoons red chili flakes
- 3 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Combine the cornstarch and water in a small bowl to create a slurry, and set it aside.
- Toast the red chili flakes in a medium saucepan over medium heat for about 3 minutes to enhance their flavor.
- Add the vinegar, water, sugar, minced garlic, and soy sauce to the saucepan. Stir occasionally and bring to a boil, allowing it to cook for 4 minutes.
- Reduce the heat and slowly whisk in the cornstarch slurry until fully incorporated.
- Remove the pan from the heat and let the sauce cool. It will thicken as it cools.
Notes
- Adjust the amount of red chili flakes for your preferred level of heat.
- For a smoother sauce, strain out the chili flakes before cooling.
- This sauce pairs wonderfully with spring rolls, grilled meats, or as a glaze for roasted vegetables.
