Thai Sweet Chili Sauce
Authentic recipe for the classic Thai sweet chili sauce. It's our go-to dipping sauce for any fried foods such as spring rolls and fried chicken. It's easy to make and way better than store bought!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup medium/mild red chilies, chopped
- 1-3 Thai chilies, or to taste
- 8 cloves garlic, smashed
- 1 cup sugar
- ⅓ cup water
- ¾ cup white vinegar
- 1½ tsp fine grain salt
- 1 Tbsp tapioca starch dissolved in 3 Tbsp water (or use cornstarch)
Instructions
- 1
Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don't see any more big chunks.
- 2
Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.
- 3
Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning.
- 4
Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.
- 5
Remove from heat, taste and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I've yet to see it go bad!).
- 6
Serve with fried chicken, spring rolls, or any deep fried foods.