Thai sweet chili sauce is super easy to make and It only takes a few minutes to put together, and the best part is that you can find everything you need for it in your pantry or at your local grocery store .
I use it as a dipping sauce for Asian flavored appetizers or egg rolls, pot stickers, dumplings or vegetables. This sauce is very versatile since it is easy for dipping and it is easy to incorporate in other dishes as a sauce, marinade or flavor enhancer . It can be used as a marinade for a variety of meats or as a delicious sauce for rice, noodles and salads.
3/4 cup of Sugar
1/4 cup Rice Vinegar
1/4 cup of water
1 tbsp finely minced garlic (about 6 garlic cloves)
1 tbsp crushed red pepper flakes ( or to taste )
1 teaspoon Sriracha OR Schezwan sauce
1 tbsp of cornstarch
1 tbsp of cold water
1/2 teaspoon salt OR to taste
Add 1/4 cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and red pepper flakes. Bring the boil down to a simmer and let it simmer for another 7 to 10 minutes. This will make sure all of the flavors get infused nicely.
Add the sriracha.
In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
Bring the sauce to a low boil again and add the cornstarch/water mixture and salt.
The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thickness…about 3-5 minutes.
Let the sauce cool and then dip away .
If Bottled in an air-tight container this sauce lasts a long time in the fridge.