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+ servings
tempura shrimp with sweet chili sauce on a spoon
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4.67 from 9 votes

Sweet Chili Sauce Recipe

A simple sticky Asian sweet chili sauce with a garlicky kick. Quick to make! Great as a dipping sauce for egg rolls, tempura or on grilled meats and fish. Perfect for sweet chili corn on the cob
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: condiments, sauces
Cuisine: Asian
Servings: 8 ounces
Calories: 60kcal

Ingredients

  • ½ cup rice vinegar
  • ½ cup water
  • ½ cup sugar
  • 2 Tbsp Sambal Oelek
  • 1 ½ Tbsp cornstarch
  • 1 Tbsp water
  • 1 tsp garlic, minced
  • ½ tsp red chili flakes
  • ½ tsp honey, optional

Instructions

  • Mix cornstarch and 1 tablespoon water together in a small bowl until well blended. Set aside.
  • In a small heavy saucepan, add rice vinegar, water, sugar and sambal oelek. Whisk to blend.
  • Heat ingredients on medium until the sugar is fully dissolved and mixture begins to bubble.
  • Stir cornstarch mixture, garlic, red chili flakes, (and honey if using) into the pan and whisk well to combine.
  • Bring mixture to a simmer again. The sauce should begin to thicken as it cooks. Continue cooking at a low simmer for 5-10 minutes depending on desired thickness.
  • Pour sauce into a heatproof bowl if using immediately, or a glass jar with a lid to store in the refrigerator.
    Let sauce cool completely before using or storing.
  • Sauce keeps in the refrigerator for up to one month.

Nutrition

Calories: 60kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 9mg | Fiber: 1g | Sugar: 13g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg