There are some condiments that will NEVER go out of style. Asian sweet chilli sauce is one of them. If you knew you could make it yourself, your very own spicy sweet chilli sauce customized just the way you like it, and when you already have most of the ingredients in your pantry, wouldn’t you want to give it a try? This is truly The Best Spicy Sweet Chili Sauce that I’ve ever had, and the only recipe you’ll ever need for it.
Imagine a steaming hot spring roll, an egg roll, fried chicken, grilled chicken, chicken wings, chicken nuggets, crab rangoon, wanton, fried calamari, cheesy toast etc. etc. Now imagine the same without that ever present, faithful sidekick – the dipping sauce? Not quite the same, is it? Whether it’s game day, or you’re eating out or you have friends over, sometimes a great appetizer or snack just isn’t the same without that beautiful condiment – the dipping sauce.
That may not always be the case of course. I recently made some Mini Cheesy Chicken Pies and Pork Sausage rolls, which I thought were perfect without any condiments. But for those moments when you do need one, an easy to make, insanely delicious, homemade dipping sauce might just make all the difference!
And one of my absolute favourite dipping sauces is Thai Sweet Chili Sauce! I used to ALWAYS have a bottle of sweet chili sauce in my fridge, and use it on pretty much everything. It’s my go-to condiment.
Get ready for the Best Thai Sweet Chili Sauce you will ever make! (With ingredient substitutions to make it easier for you!)
Yes, it’s readily available in any supermarket or grocery store worth its salt. But if you know me, you know that I love to make whatever I can, whenever I can, from scratch. And this is one of those things that really is simple enough that you can make yourself at home easily. Plus you know exactly what goes in it, so it’s healthier, and with this recipe, you know that the results are going to be glorious! 🙂
My problem with store-bought sweet chili sauce is that it’s just not spicy enough. I sometimes add extra chili peppers to correct this, but it’s just not the same. Raw chilli in the sauce doesn’t work as well. So the solution of course was to make it myself.
So on one of my trips to the grocery store, I looked at the label on the sweet chili sauce bottle and the ingredients were – sugar, water, pickled red chilli, vinegar, garlic, salt and xanthan gum. That sounded simple enough, and all I needed was to find the best ratio of those ingredients. Except, I can’t find red chili peppers anywhere, where I live. I only have access to green chilli peppers here, and the red ones are the sweet kind, and that’s not going to do the job. Plus I wanted to substitute for xanthan gum because it may not be easy to locate for most people.
So, instead of going on a treasure hunt to locate red chilli peppers (seriously, fresh red chilli may as well be Uranium over here because I just can’t find it) and then pickling them myself, I took a shortcut. I used Sambal Oelek, which is a spicy Asian chilli sauce made with red chilli peppers! It’s pretty easy to find in your local grocery store or supermarket, and it’s a staple in our house for curries. So I figured why not?
I made the first batch with a small amount of white vinegar, and the second batch with rice vinegar (regular, not the seasoned kind). I definitely prefer the one made with rice vinegar, it tastes more authentic. And instead of using xanthan gum, I used cornflour, which is much easier to find. Plus, I also used soy sauce as seasoning (gluten-free soy sauce for the GF version) to make it taste even better! I like adding Soy Sauce (even the gluten free version) instead of salt – but you can easily add salt to taste instead. Another great option is to add 1/2 the amount of Thai fish sauce! It gives the sauce an incredible Umami kick, with a Thai flair!
I LOVE those chilli and garlic pieces suspended in the sauce!
CHECK OUT THE STEP BY STEP RECIPE VIDEO BELOW
Have you checked out my new cookbook?
The great thing about this recipe – apart from being super easy to make and super delicious – is that you can keep it fairly runny or quite thick. If you cook it longer, it becomes thick and is ideal to mix through cream cheese for an excellent creamy dip!
The runny version is better as a sauce for stir-fries or as a simple sauce. Personally, I like the thicker version. Deliciously thick and intensely flavourful, it’s perfect as a dip or a sauce or anything else you could practically put this sauce to use for. It’s more sweet than spicy, with just a little bit of heat that leaves a gentle reminder of its presence in your mouth.
This is definitely a recipe that you should add to your repertoire. Imagine telling your friends that wicked sweet chili sauce is all homemade? Plus it looks so gorgeous with that vibrant red colour. That counts for something too right? 🙂
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Ingredients
- ½ cup rice vinegar unseasonsed
- 1 cup water
- 5.3 - 7 oz white sugar (use 5 oz (125 g), if you would prefer something less sweet)
- 5 garlic cloves chopped finely
- 1 tbsp soy sauce gluten-free soy sauce or salt if you'd like to keep it gluten-free or soy-free OR 1/2 tbsp fish sauce
- 1 tsp cayenne pepper optional - halve it or leave it out if you prefer it less spicy.
- 2.8 oz / 80g sambal oelek or 3 - 4 red chilies chopped finely or minced - a generous 2 1/2 tbsp
- 1 tbsp cornflour cornstarch
- 2 tbsp water
Instructions
- Add the first 6 ingredients in a nonstick pan. Heat over medium-heat while stirring, to dissolve the sugar. Increase the heat to medium-high and bring it to a boil. Reduce the heat and let it simmer for about 5 minutes, or until slightly thickened.
- Add the Sambal Oelek and mix it through. Let it cook for a couple of minutes.
- Mix the cornflour and water into a smooth slurry and add this to the sauce as well.
- While stirring frequently (to prevent the sauce from burning at the bottom), simmer the sauce for a further 5-10 minutes or till it reaches a desired thickness. Remember, the sauce thickens as it cools as well. If it thickens too much, add a little extra water to thin it out.
- Pour into glass jars with air tight lids (OR heated and sterilized jars to store it for longer).
- Cool to room temperature and store in the fridge.
Need ideas to dip into this Spicy Sweet Chili Sauce?
Szechuan Salt and Pepper Shrimps (Salt and Pepper prawns)
Spicy Thai Basil Chicken kebabs
![Spicy Thai Chicken Kebabs - With aromatic peppery authentic Thai Flavors these Black Pepper and Thai Basil Chicken are perfect for a backyard summer BBQ [ad]](https://www.theflavorbender.com/wp-content/uploads/2016/07/Spicy-Thai-Chicken-Skewers-1326-464x700.jpg)
Baked Mushroom fries (Vegan friendly)
Caramelized Apple, Fennel and Pork sausages
Can I substitute the sugar with honey? I am eating paleo.
Hi Misty,
Yes you can do that. But the taste will be a little different from classic sweet chili sauces.
I use about 3/4 cup – 1 cup of sugar for this recipe. So I would recommend using 1/2 cup (less sweet) or 3/4 cup (sweeter) of honey for this recipe. As honey is a liquid, you may have to cook the sauce for a little bit longer to get the right consistency. Just keep an eye on the sauce and you’ll be ok! 🙂
I hope that helps. I’d love to know how it turns out!
Just made this recipe yesterday and I loved it! My husband also said it was the best. I also wanted to find out if it could be canned and discovered that while cornstarch does not work well in canning recipes…Clear Gel and a couple other canning substitutes for cornstarch can be used instead. I have ordered some Clear Gel from Amazon. It is difficult to find in stores. Will let you know how it turns out. Thanks for a delicious substitute for store bought choices, with a little more zing, and no extra fillers and stabilizers.
This sauce looks amazing! May I ask what brand of sambal oelek do you buy?
Thank you Nancy! This sauce is pretty addictive 😉
I use Huey Fong Sambal Oelek Chili Paste, which is my favorite brand of sambal oelek.
Great idea! I tweaked the recipe a little: replaced the white sugar with brown sugar and maple syrup, added a teaspoon of Vegeta (Polish veggie stock powder), stirred in two Kaffir lime leaves and used roasted garlic instead of raw ones. It’s not as sweet but definitely has a deep, savoury, umami flavour from the roasted garlic, brown sugar, maple syrup and Vegeta. The lime leaves and rice vinegar then gives the flavor a bright lift! Can’t wait to have this in an omelette sandwich and as a dipping sauce for deep fried spring rolls.
The Vegeta was a substitute for fish sauce and soy sauce to keep this recipe vegan, gluten-free and contains no refined white sugar or high fructose corn syrup (sometimes found in bottled Thai sweet chilli sauces here in the US). Love this idea and will never buy from the store again. It only took 20-30 mins to make this.
The recipe calls for 4 red chilies. So I got sweet mini peppers. I have no idea what kind of peppers to use for this. Help!
Hi Marcia
This recipe calls for any red chilis. Red jalapenos will be less spicy, but thai red chilis will be the best (spicy) option. Peppers don’t work in this recipe as they won’t provide the heat necessary for a traditional sweet chili sauce. If you are unable to find fresh red chili, the best option is to use Sambal oelek (which you can easily find in the asian aisle of supermarkets or in your local asian stores). Hope that helps! 🙂
Can this be canned ?
Hi Karen!
I haven’t canned this myself. But I have been told that the sauces thickened with cornstarch don’t can very well. However, I was also told that the sauce can be canned WITHOUT cornstarch, and then thickened before you use the sauce instead. I hope that helps.
Dini
Can I use dried chili?
Hi!
I haven’t tried dried chili with this recipe. I don’t think it will have the same texture as the dried chili won’t soften too much in the sauce. The taste may stay the same, but I cannot be sure.
I love being able to make my own sauces and we’ll love this one!
Wow. So so good. Never buy shop bought again
All You need to know Is” Yummy D” This is so dang good!!! Why on earth would you ever buy jarred sweetened chili sauce when you can make this recipe. Sambal Olek has been a staple in my house for many many years. Many thanks Flavorblender for posting!
Can’t wait to try this. I hate buying the shop bought stuff, never know what’s in it, but this recipe looks fab. Thanks for sharing x
Great recipe! Made this tonight and mixed it with some cauliflower for a main dish and it came out great. I doubled the recipe and substituted with red chilis- I suggest starting with only a couple red chilis and working your way up. I like spicy but using 5 chilis was even a bit much for me. Can’t wait to make it again. Thanks so much!
LOVE IT!!!!!!
Hello! How much cream cheese i should be placed in order to make it creamy??
Thanks for your ideas and lovely post!!
Xx
Hi Shirley!
I don’t have a set amount of cream cheese to add to make it creamy, because I just add as much as I want for my personal taste. Another serving option is to turn out a tub of spreadable cream cheese and pour some sweet chili sauce on top and serve it as is 🙂 (As you can see in my recipe here – http://www.theflavorbender.com/2016/01/mango-jalapeno-jam-cream-cheese-dip.html
I hope that helps!
Dini
How did I miss this one? Love it! Thanks Dini 🙂
Living in a rural area I have to substitute things all the time. One of my most favorite things is red chili paste in a tube,it’s the perfect heat level and available. I’ll let you know how it works.
About how long does this keep in the fridge for ?
Hi Katie!
Honestly, we finish every batch in about 2 weeks, but this can keep for maybe up to a month or even longer – if the glass jars are sterilized before you put the sauce in there.
Hope that helps!
Dini
I have to make this for my kids! They love Spicy Chili and I hate buying any processed bottled ones. Love this pinning for tomorrow
What is sambal oelek ? Where would I find it?
Hi Lulu!
Sambal Oelek is a paste or sauce made out of fresh chili and vinegar. You can find it in an Asian store, or in the Asian food isle in some supermarkets 🙂 I’m not sure where you live – but I buy mine from the local Asian store, but I have seen them at Hy vee and Walmart too (in the USA). I have also bought them from Woolworths and Coles in Australia. I hope that helps!
If you cant find Sambal oelek, you can substitute it with fresh chilli ground up with a splash of vinegar, but use 1 tbsp less than the recipe as it is likely to be more spicy than sambal oelek.
What is corn flour? I have read that it could be cornstarch…or corn meal (masa) depending on the culture. My instincts tell me that for this recipe it is cornstarch. Please confirm,. The recipe looks delish! Thanks!
Hi Rebecca!
Yes! Your instincts are right 🙂 Corn flour is corn starch. Thank you so much! I hope you try this recipe and love it!
Great Dini, thanks for the quick response! Can’t wait to try it. FYI I haven’t looked for the Sambal Oelek in my local grocery yet….but if all else fails, one can purchase from Amazon. Just in case someone else cannot find it. I love trying new and interesting things and from the description of this ingredient it sounds like something I would love to experiment with.
No problem Rebecca! I hope you do find Sambal Oelek. I love Sambal Oelek, I always keep a jar of it in the fridge and use it for day to day cooking! If you can’t find it, you can use fresh red chilis and grind them into a paste. It will be spicier, so you will have to use slightly less of it!
I am not sure if you live in the US, but if you do – I easily found Sambal Oelek at Hyvee.
Hi Dini! Well….I finally got around to making this sauce to serve with some oven fried chicken strips I made this week….all I can say is WOW!! Fabulous sauce I will make again and again. My hubby flipped for it…now I am thinking up more ways to use it. Love the idea of pairing with cream cheese for a dip or a spread. Thank you!!
I live in N.E, England and I have not heard or seen Sambal Oelek! and in your recipes can you give the weight of a cup of whatever please or will any size cup do ??
Hi Allan!
You should be able to find Sambal Oelek in an Asian Grocery Store, but if you can’t find it, you can substitute with fresh red chilli that has been ground into a paste. You can use the same amount – but it will be quite spicy, so I suggest using a little less (about 50 – 55g)
The cup I used for this recipe measured 240mL, but you can use a 250mL cup as well (250mL is the standard cup measurement in England). 250mL of water is about 250g water too. Once you measure the water, measure 1/2 that amount for the Rice wine vinegar.
I hope that helps Allan! 🙂 Don’t hesitate to contact me if you have any more questions.
That gif is killing me, haha! I have GOT to make this sauce. I feel like I’m going to want to dip everything in it!
I can think of so many ways to use this, I doubt it would last any time at my house. Bookmarked it!
I love that you used sambal oelek instead of Thai red chilis and that means this recipe is hassle-free. Wohoo! I am saving the recipe and going to try it soon. I love Sweet Chili Sauce a lot and this is one of the things I make sure I always have in my pantry. Thank you for sharing, Dini. x
We use Spicy sweet chili sauce a lot and your recipe is perfect as I currently have loads of both dried and fresh chilis in my pantry. You sound like my boys as they love it hot!!!
That’s perfect!! 🙂 If you’re using Fresh chilli then it’s even better! You can grind them in a mortar and pestle with a little vinegar and use it in place of the Sambal Oelek! (PLUS they would be spicier too!! Which is even BETTER for me too! :D)
That looks insanely good!! I would love to eat it with a spoon! 🙂
I absolutely LOVE sweet chilli sauce! A perfect dipping sauce!