Description
This homemade sweet chili sauce is a perfect balance of sweet, spicy, and tangy flavors. It’s great for dipping spring rolls, drizzling over grilled meats, or adding a kick to stir-fries. Made with simple ingredients, this sauce is way better than store-bought!
Ingredients
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- 1/2 cup water
- 1/2 cup rice vinegar
- 1/3 cup granulated sugar
- 2 tablespoons honey (optional, for extra sweetness)
- 2 tablespoons fish sauce (or soy sauce for a vegan option)
- 2 tablespoons ketchup (for color and depth)
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- 1–2 teaspoons red pepper flakes (adjust for heat level)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
Instructions
- In a small saucepan over medium heat, combine water, rice vinegar, sugar, honey, fish sauce, ketchup, garlic, ginger, and red pepper flakes. Stir well.
- Bring the mixture to a gentle simmer, stirring until the sugar dissolves completely.
- In a separate small bowl, mix the cornstarch with 2 tablespoons of water until smooth.
- Slowly add the cornstarch slurry to the saucepan while stirring continuously. Let it cook for another 2–3 minutes until the sauce thickens.
- Remove from heat and let the sauce cool. It will thicken more as it cools.
- Transfer to a jar or bottle and store in the fridge for up to 2 weeks.
Notes
- Heat Level: Adjust the red pepper flakes for a milder or spicier sauce.
- Storage: Keep refrigerated in an airtight container for up to 2 weeks.
- Vegan Option: Use soy sauce instead of fish sauce.
- Serving Ideas: Use as a dip for egg rolls, glaze for grilled chicken, or stir into noodles.