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 mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: condiments, sauces
Cuisine: Asian
Servings: 8 ounces
Calories: 60kcal
- 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
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.
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