Sweet Chili Sauce
This sweet chili sauce is spicy, sweet, garlicky, and tangy and it’s a very tasty dipping sauce for egg rolls, potstickers, and spring rolls.
I finally tried making a recipe I had bookmarked for the best sweet chili sauce I found on Daring Gourmet. This tasty sauce is super easy to make and tastes so much better than store bought! I served spring rolls with this sweet chili sauce and they paired nicely together! I can’t wait to try it with egg rolls, gyoza, and potstickers.
How to Make Sweet Chili Sauce
Combine the sugar, rice vinegar, water, sambal oelek, rice wine, crushed red pepper flakes, garlic, ginger, and soy sauce together in a small saucepan over medium-high heat. Bring to a boil, stirring often, until the sugar completely dissolves then reduce heat to medium-low.
Combine the cornstarch with 1 tablespoon of water until dissolved; add the mixture to the sauce and cook, stirring constantly, for 1 minute. Stir in the food coloring, if you are using. Remove from the heat and pour into a glass jar.
Allow the sauce to cool for a while before sealing the jar with an airtight lid and storing it in the refrigerator. This sweet chili sauce will keep for up to a week.
Equipment
- Small Glass Jar with Lid
Ingredients
- ⅓ cup + 2 tbsp white sugar
- ⅓ cup rice vinegar
- ⅓ cup water
- 1 tbsp sambal oelek
- 1 tbsp rice wine
- 1-2 tsp crushed red pepper flakes (I used 2)
- 1½ tsp garlic, minced **about 4 cloves
- 1 tsp fresh ginger paste
- 1 tsp soy sauce **Use Tamari for gluten free
- 2 tsp cornstarch (mixed with 1 tablespoon of water)
- 1-2 drops red food coloring, optional
Instructions
- Combine the sugar, rice vinegar, water, sambal oelek, rice wine, crushed red pepper flakes, garlic, ginger, and soy sauce together in a small saucepan over medium-high heat. Bring to a boil, stirring often, until the sugar completely dissolves then reduce heat to medium-low.
- Combine the cornstarch with 1 tablespoon of water until dissolved; add the mixture to the sauce and cook, stirring constantly, for 1 minute. Stir in the food coloring, if you are using. Remove from the heat and pour into a glass jar.
- Allow the sauce to cool for a while before sealing the jar with an airtight lid and storing it in the refrigerator. This sweet chili sauce will keep for up to a week.
