Sweet Chili Recipe
This house-made sweet chili sauce boasts a beautiful sweet & savory flavor with a perfect balance of heat & tanginess.
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Ingredients
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Sauce Base
Aromatics & Heat
Thickening & Finish
Method
Sauce Base
- 1
Combine liquids and sugars
In a medium saucepan, combine 1 cup water, 1/2 cup rice vinegar, 1 cup granulated sugar, and 2 tablespoons light brown sugar. Whisk until mostly dissolved.
- 2
Add savory elements
Add 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1 tablespoon tomato paste to the pan. Whisk to incorporate the tomato paste into the liquid so the mixture is smooth.
Aromatics & Heat
- 3
Add garlic, ginger, and chilies
Stir in 4 minced garlic cloves, 1 tablespoon grated ginger, 2 teaspoons red chili flakes, and (if using) 1 finely chopped fresh red chili. Bring the sauce to a gentle simmer over medium heat.
- 4
Reduce heat to medium-low and simmer uncovered for 6–8 minutes, stirring occasionally, until the sauce has slightly reduced and flavors meld. Taste and adjust heat by adding more chili flakes if needed.
Thickening & Finish
- 5
Make cornstarch slurry
In a small bowl, whisk together 2 teaspoons cornstarch and 2 tablespoons cold water until smooth.
- 6
Whisk the slurry into the simmering sauce slowly. Continue to simmer for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy, slightly syrupy consistency that will cling to wings.
- 7
Final seasoning
Remove the pan from heat. Stir in 1 tablespoon fresh lime juice, 1/2 teaspoon sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Taste and adjust: add up to 1 tablespoon more lime juice for tang, or up to 1 tablespoon more sugar for sweetness.
- 8
Allow the sauce to cool for 15 minutes; it will thicken further as it cools. Transfer to a jar and refrigerate until ready to toss with cooked wings or to serve as a dipping sauce. Keeps refrigerated for up to 2 weeks.