Thai Sweet Chili Sauce

Some like it hot!

In the past when I have purchased Thai Sweet Chili Sauce I would buy 2-3 bottles at a time because one time the store was out and I had to go to another brand and it wasn’t good. I’ve seen several sweet chili sauce recipes and after looking at the ingredients on my favorite brand, I decided to make my own.

I’ve used this on my egg rolls, dumplings, I’ve added ketchup to it for a cocktail sauce for shrimp, I’ve brushed it on my husband’s grilled chicken wings and the good thing is I can make it whenever I need it since I always have the ingredients in my pantry.

I posted a Brussels Sprout Salad a few years ago where I used my store bought Thai Sweet Chili Sauce and added a few other ingredients to it to make a dressing for the salad. You can use this recipe for Thai Sweet Chili Sauce as is for the dressing for that salad or use as I suggested above. You can take this sauce and simply add some oil and a little more vinegar to it and have a great Asian salad dressing.

BLAST FROM THE PAST: Butterflies with Chicken, Asparagus and Snap Peas would be a great fall dish and it is so pretty.


Ingredients you probably have in your pantry.


Mix the water, vinegar and spices in a small saucepan and bring to a simmer.


Add in the sugar and stir until dissolved.


Mix the cornstarch (or arrowroot) with the tablespoon of water and whisk into the sauce until thickened.


Pour into container and refrigerate until ready to use.

Thai Sweet Chili Sauce
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  1. 1/2 c. sugar or Xylitol (or Stevia)
  2. 1/4 c. water
  3. 3 Tbsp. rice or apple cider vinegar
  4. 1 tsp. soy sauce or tamari
  5. 1 clove garlic, minced
  6. 1 tsp. fresh ginger, minced
  7. 1 tsp. salt
  8. 1/2 - 1 Tbsp. crushed red pepper
  9. 1/4 tsp. paprika
  10. 1 tsp. cornstarch or arrowroot. with 1 Tbsp. water
  1. Put the water, vinegar, soy sauce (or Tamari), ginger, garlic, salt, crushed red pepper and paprika into small saucepan. Bring it almost to a boil then add in the sugar (or artificial sweetener) and stir until sugar has dissolved.
  2. Mix 1 teaspoon with 1 tablespoon of water until it has dissolved. Stir this slowly into the sauce and whisk until it has thickened.
  1. I've used this as is to dip egg rolls or dumplings in or I have add some extra vinegar and oil and made an Asian salad dressing.
Rosemary and the Goat

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