Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Chili Sauce
Method
Sweet Chili Sauce
Combine base ingredients
In a small saucepan combine 1 cup water, 3 tbs granulated sugar, 4 tbs rice vinegar, 1 tbsp fish sauce, 1 tsp minced garlic, 1 tsp red chili flakes (or 1–2 fresh Thai chilies minced), and 1 tbsp ketchup if using. Stir to dissolve the sugar and blend the ingredients.
Simmer
Place the pan over medium heat and bring the mixture just to a gentle simmer. Reduce heat to low and let simmer uncovered for 6–8 minutes, stirring occasionally, to infuse the flavors and slightly reduce the liquid.
Thicken with cornstarch slurry
In a small bowl mix 1 tsp cornstarch with 1 tsp cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook on low for 1–2 minutes until the sauce thickens to a glossy, slightly syrupy consistency. If it becomes too thick, add a little warm water, 1 tsp at a time, to reach desired consistency.
Finish and adjust
Remove the pan from heat. Stir in 1 tsp lime juice and 1 tsp salt (adjust to taste). Taste and adjust balance: add a pinch more sugar if too tart, more vinegar if too sweet, or a few drops of fish sauce for umami. Allow the sauce to cool; it will thicken a bit more as it cools.
Store
Transfer the cooled sauce to a clean jar. Refrigerate for up to 2 weeks. Stir before use. Serve as a dip, glaze, or condiment; about 1–2 tbsp per serving (adds roughly 8–12 kcal depending on portion).