Spicy sweet chili sauce is a magical blend of heat, tang, sweetness, and umami. This Asian‑inspired condiment is deceptively simple to make at home, and beats any bottled version for flavor, freshness, and control over ingredients. It’s perfect as a dipping sauce for spring rolls, potstickers, shrimp, or even crispy fried chicken.
With pantry staples and just about 10 minutes of hands‑on time, you can whip up your own batch and keep it on hand to elevate everything from stir‑fries to drizzles over rice and noodles.
What Makes It Special
- Balanced flavor profile: spicy, sour, sweet, and savory all in one.
- Totally customizable heat levels — you choose how fiery it gets.
- No artificial additives — you know exactly what goes in.
- Versatile use — dipping sauce, glaze, stir‑in sauce, marinade, and more.
Ingredients
- ½ cup rice vinegar
- ½ cup water
- 1 cup white granulated sugar
- 6 cloves garlic, minced
- 1 tablespoon light soy sauce (or low‑sodium/tamari as preferred)
- 1 teaspoon fish sauce (optional, for extra depth)
- 6 teaspoons red chili flakes (or about 3 Thai bird’s eye chilies, seeds included)
- 2 teaspoons corn starch
- 2 tablespoons water (for corn starch slurry)
Instructions
- In a saucepan, combine everything except the corn starch slurry (i.e. rice vinegar, water, sugar, garlic, soy sauce, optional fish sauce, and red chili flakes).
- Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 3–5 minutes, stirring frequently.
- Meanwhile, whisk the corn starch into the 2 tablespoons of water until completely smooth (no lumps).
- Slowly pour the corn starch slurry into the simmering sauce, stirring constantly to prevent clumps.
- Continue to simmer over very low heat for about 5 more minutes, stirring regularly, until the sauce thickens to your desired consistency.
- Turn off the heat and let the sauce cool fully — it will thicken further as it cools.
- Transfer the cooled sauce into clean, dry, airtight jars or bottles.
Preparation Time
5 minutes
Cooking Time
10 minutes
Total Time
15 minutes
Serving Size
Makes about 2 cups of sauce
Best Tips & Variations
- Ginger boost: Add freshly grated ginger along with garlic for a fragrant twist.
- Adjust the heat: The type and amount of chili you use will determine how spicy it is. Thai bird’s eye peppers are especially hot, so use cautiously.
- Seeds: You can discard some seeds to reduce heat, but a few add a nice kick.
- Consistency: Don’t over-thicken — better to err on the looser side, as it firms up when cooled.
- Sugar substitute: Honey or palm sugar can be used in place of white sugar; just adjust to taste.
- Storage: Use a clean, dry spoon each time. Keep refrigerated, and it should last up to a month.
Serving Suggestions & Uses
- Use it as a dipping sauce for spring rolls, dumplings, fried shrimp, or potato wedges.
- Marinade or glaze: Brush it on chicken, seafood, pork, or tofu before grilling or roasting.
- Stir it into stir‑fried vegetables or noodles for a sweet‑chili punch.
- Mix with mayonnaise for a spicy‑sweet creamy dip.
- Drizzle over soups, lettuce wraps, or savory salads to add a vibrant kick.
- Add a spoonful into dressings or sauces to enhance depth and flavor.
Storage
Allow the sauce to cool completely. Store in a clean, airtight container in the refrigerator. It will keep well for about a month.
Nutrition (per serving estimate)
- Calories: ~ 441 kcal
- Carbohydrates: ~ 108 g
- Protein: ~ 2 g
- Fat: ~ 0 g
- Sugar: ~ 100 g
- Sodium: ~ 811 mg
- Fiber: ~ 1 g
- (Other micronutrients may vary depending on ingredients used.)
Final Thoughts
This Irresistible Spicy Sweet Chili Sauce is a beautiful condiment that transforms simple dishes into bold, flavorful creations. It gives you control over spice, sweetness, and texture — and doesn’t require preservatives or mystery ingredients. Try making a batch today. Once you taste the difference, you’ll never go back to store‑bought.