A quick homemade sweet chilli sauce that’s sweet, spicy, garlicky, and slightly tangy. Perfect for spring rolls, chicken, shrimp, noodles, rice bowls, or as a dipping sauce.
Ingredients
- 2–3 tbsp dried red chilli flakes, adjust to taste
- ½ cup (100 g) white sugar
- ½ cup (120 ml) water
- ½ cup (120 ml) white vinegar
- 2 tbsp minced garlic
- 1 tsp salt, or to taste
- 1 tbsp cornstarch, potato starch, or tapioca starch
- 2 tbsp water, for mixing with the starch
Instructions
- Combine the ingredients.
Add the chilli flakes, sugar, ½ cup water, vinegar, garlic, and salt to a small saucepan. Stir well. - Bring to a boil.
Place over medium-high heat and bring the mixture to a gentle boil, stirring until the sugar has completely dissolved. - Simmer.
Reduce the heat to medium-low and simmer for about 5–7 minutes. This allows the garlic and chilli to infuse the sauce. - Prepare the starch slurry.
In a small bowl, mix 1 tablespoon starch with 2 tablespoons cold water until completely smooth. - Thicken the sauce.
Slowly pour the slurry into the simmering sauce while stirring continuously. Cook for another 1–2 minutes, until the sauce becomes glossy and slightly thickened. - Cool.
Remove from the heat. The sauce may look a little thin while hot, but it will thicken considerably as it cools. - Serve or store.
Transfer to a clean jar or airtight container once cooled. Keep refrigerated.
Serving Suggestions
Serve this sweet chilli sauce with spring rolls, egg rolls, fried chicken, grilled shrimp, dumplings, crispy vegetables, fries, or noodles. It also works beautifully as a glaze for chicken or salmon.
Tip: For a milder sauce, use 1–2 tablespoons of chilli flakes. For extra heat, increase to 3 tablespoons or add a little finely chopped fresh chilli.
