Sweet Chili Sauce (Print Version)
# Ingredients:
→ Base ingredients
01 -
1/2 cup water
02 -
1/2 cup rice vinegar
03 -
1/3 cup granulated sugar
04 -
2 tablespoons honey
05 -
2 tablespoons fish sauce
06 -
2 tablespoons ketchup
07 -
2 teaspoons cornstarch mixed with 2 tablespoons water
08 -
1–2 teaspoons red pepper flakes
09 -
2 cloves garlic, minced
10 -
1 teaspoon ginger, grated
11 -
1/2 teaspoon salt
# Instructions:
01 -
In a small saucepan over medium heat, combine the water, rice vinegar, sugar, honey, fish sauce, ketchup, garlic, ginger, and red pepper flakes. Stir well.
02 -
Bring the mixture to a gentle simmer, stirring until the sugar completely dissolves.
03 -
In a separate small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Slowly add the cornstarch slurry to the saucepan while stirring continuously. Let it cook for another 2–3 minutes until the sauce thickens.
04 -
Remove the saucepan from heat and allow the sauce to cool. The sauce will thicken further as it cools.
05 -
Transfer the cooled sauce into a jar or bottle and refrigerate for up to 2 weeks.
# Notes:
01 -
Adjust the red pepper flakes to customize the heat level.
02 -
Store the sauce in an airtight container in the refrigerator for up to 2 weeks.
03 -
For a vegan option, substitute fish sauce with soy sauce.
04 -
This sauce pairs well as a dip for egg rolls, a glaze for grilled chicken, or mixed into noodles.