Sweet Chili Sauce
My homemade sweet chili sauce is sticky-sweet, mildly spicy, and ready in about 15 minutes. Use it as a dip, glaze, or drizzle on all your favorite foods.
You may also love my hot honey, shrimp cocktail sauce, and hatch chile sauce recipes!
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Best Sweet Chili Sauce
Sweet chili sauce is a sweet-heat sauce that I use on everything. It’s glossy, a little bit sticky, and has just enough kick to balance the sweetness without making it feel like your mouth is on fire.
I started making my own because I wanted something quick that didn’t require a special trip to the store. Plus, when you make it at home, you get to decide if it’s “barely spicy” or “okay, that’s really spicy.”
This homemade version is fast and straightforward. It’s great as a dipping sauce, a glaze for chicken or shrimp, or a drizzle over bowls and roasted veggies.
How to make sweet chili sauce
Make a quick cornstarch slurry, and set it aside.
In a small saucepan, whisk together the water, sugar, rice vinegar, sambal oelek, soy sauce, garlic, and ginger.
Bring it to a gentle boil over medium heat, then reduce to a simmer. Cook 3–4 minutes, stirring often, until the sugar is fully dissolved.
Whisk the cornstarch slurry again (it separates some as it sits), then slowly whisk it into the simmering sauce.
Simmer 30–60 seconds until the sauce looks glossy and thick enough to coat a spoon.
Remove from heat and let it cool for 5–10 minutes. It will thicken a little more as it sits.
How to get the perfect amount of heat
I always start with a small amount of sambal oelek and work my way up. You can whisk in a little more if needed. Also,this chili sauce is always spicier the next day so keep that in mind.
- Mild: start with ½ tablespoon sambal oelek.
- Medium: 1 tablespoon is the sweet spot for a lot of people.
- Spicy: go up to 2 tablespoons.
Using garlic paste and ginger paste
I’ll be honest: I use paste instead of fresh because it blends in so easily. If you decide to use paste, just add it the same way you would fresh. The goal is that the flavor is there and that the sauce stays smooth.
How to use sweet chili sauce
- Dip for egg rolls, fried fish, potstickers, fries, or chicken tenders.
- Glaze for chicken thighs, wings, shrimp, baked salmon, or meatballs.
- Stir into a quick stir-fry at the very end.
- Drizzle over rice bowls, roasted broccoli, or grilled veggies.
Storage
Pour the cooled sauce into a jar or airtight container and refrigerate. It keeps well for about 1–2 weeks. It will thicken when chilled, so let it sit at room temp for a few minutes or warm it briefly to loosen it back up.
More Sauce Recipes
- Fish Taco Sauce
- Creamy Cinnamon Spread
- Chipotle Mayo
- Creamy Mushroom Sauce
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- ½ cup granulated sugar
- ⅓ cup rice vinegar
- ½ to 2 tablespoons sambal oelek
- 1 tablespoon soy sauce
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger, finely grated
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Instructions
- Whisk together the cornstarch and cold water until well combined then set aside.1 tablespoon cornstarch2 tablespoons cold water
- In a small saucepan, whisk together the water, sugar, rice vinegar, sambal oelek, soy sauce, garlic, and ginger.½ cup granulated sugar⅓ cup rice vinegar½ to 2 tablespoons sambal oelek1 tablespoon soy sauce2 cloves garlic1 teaspoon fresh ginger
- Bring to a gentle boil over medium heat, then reduce to a simmer for 3–4 minutes, stirring often, until the sugar is fully dissolved.
- Whisk the cornstarch slurry again, then slowly whisk it into the simmering sauce.
- Simmer 30–60 seconds until glossy and thick enough to coat a spoon. Remove from heat and let it cool for 5–10 minutes to finish thickening.
How to Store Leftovers
- Store leftovers in the fridge for 1-2 weeks.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tablespoons of sweet chili sauce. Actual calories will vary.
- You can make this sauce as mild or as spicy as you like:
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- Mild: start with ½ tablespoon sambal oelek.
- Medium: 1 tablespoon is a good starting point.
- Spicy: go up to 2 tablespoons.
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- I love to use garlic paste and ginger paste because it mixes so easily. Fresh garlic and ginger is listed in the ingredients because they’re easier to find.
Hey, thank you for the recipe. I was wondering for like I wanted to do a bigger batch for my business. I need help with the recipe like how much would I put for a good amount of servings
Hey, thank you for the recipe. I was wondering for like I wanted to do a bigger batch for my business. I need help with the recipe like how much would I put for a good amount of servings
Hey, thank you for the recipe. I was wondering for like I wanted to do a bigger batch for my business. I need help with the recipe like how much would I put for a good amount of servings