Sweet Thai Chili Sauce (Homemade) | CookOS

Sweet Thai Chili Sauce

Name: Sweet Thai Chili Sauce (Homemade)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 1/2 cup sugar; 1/4 cup water; 1/2 cup rice vinegar; 30 g fresh minced garlic; 1 tbsp crushed red pepper flakes; 1 tsp paprika; 1 tsp fish sauce; 1/2 tbsp water (for slurry); 1/2 tbsp cornstarch

This homemade sweet Thai chili sauce combines sugar, rice vinegar, fresh garlic, and red pepper flakes into a balanced condiment that's ready in under 10 minutes and stores for weeks.

🌍Thai 🏷️Sweet chili sauce 🏷️Dipping sauce 🏷️Spicy 🏷️Sweet 🏷️Garlic

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

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Ingredients

1/2 cup sugar
1/4 cup water
1/2 cup rice vinegar
30 g fresh minced garlic
1 tbsp crushed red pepper flakes
1 tsp paprika
1 tsp fish sauce
1/2 tbsp water (for slurry)
1/2 tbsp cornstarch

9 Ingredients

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Instructions

1
In a small saucepan, combine sugar and 1/4 cup of water.
2
Heat over medium heat, stirring until the sugar is completely dissolved.
3
Add the rice vinegar, minced garlic, crushed red pepper flakes, and paprika. Whisk to combine.
4
Bring the mixture to a simmer and let it cook for 5 minutes, whisking occasionally.
5
Stir in the fish sauce.
6
In a small bowl, whisk together 1/2 tbsp of cornstarch and 1/2 tbsp of water to create a slurry.
7
Pour the cornstarch slurry into the simmering sauce while whisking continuously to prevent clumps.
8
Bring the sauce to a full boil to activate and cook the cornstarch. Once it boils and thickens, remove from heat.
9
Let the sauce cool before serving. It will thicken further as it cools.

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Tips & Notes

Pro tips

Mince garlic finely and add it raw to the hot sauce just before cooling—this preserves its sharp bite and prevents it from becoming bitter.
Don't skip the cornstarch slurry; it's what transforms a loose syrup into a proper dipping sauce with body.
Dissolve the sugar completely over low heat before adding vinegar to avoid crystallization as the sauce cools.

Substitutions

Rice vinegar → White vinegar or apple cider vinegar (use same amount; result will be slightly more acidic)
Red pepper flakes → Cayenne powder or fresh Thai chilies, minced (start with ½ tsp cayenne, adjust to taste)
Fish sauce → Soy sauce (½ tsp) or omit entirely for vegetarian version

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 weeks; serve chilled or at room temperature without reheating.

Common Questions

Can I make sweet Thai chili sauce without fish sauce?

Yes. Omit the fish sauce entirely for a vegetarian version, or substitute soy sauce (½ tsp) for a savory umami note without the fish flavor.

How thick should the sauce be?

The cornstarch slurry thickens the sauce to a pourable consistency. If too thin after cooling, mix ¼ tsp cornstarch with ½ tsp water and stir into warm sauce.