You know that sauce that you want to slather on everything? That’s this Thai Sweet Chili Sauce. It’s the perfect dip for freshly fried egg rolls and wontons. I also like to add a little bit when I’m making stir fry or cooking up some chicken.
One of my favorite dishes to eat with this sauce? Deep fried tofu. OHHHH, man. That’s some good stuff right there.
I am use to buying sweet chili sauce in a bottle but when I saw multiple recipes pop up on Pinterest about making it at home, I was so intrigued! Then I found Picture the Recipe’s version and read it. Wait…I don’t have to go find exotic red chilies AND I already have all of the ingredients in my pantry? Seemed to good to be true!! Well, friends, it wasn’t.
After a couple attempts, the sauce came out almost exactly like the bottle you can purchase at the store! Except this homemade version doesn’t include xanthan gum and other wierd stuff, ya know what I mean?
Recipe adapted from: Picture the Recipe
- 3/4 cup of Sugar
- 1/4 cup Rice Vinegar
- 1/4 cup of water
- 1 tbsp finely minced garlic (about 5-6 garlic cloves)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Sriracha (or less)
- 1 tbsp of cornstarch
- 1 tbsp of cold water
- 1/2 teaspoon salt
- Add 1/4 cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and red pepper flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes. This will make sure all of the flavors get infused nicely.
- Add the sriracha.
- In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
- Bring the sauce to a low boil again and add the cornstarch/water mixture and salt.
- The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thickness…about 3-5 minutes.
- Let the sauce cool and then dip away!