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 this sweet chili sauce recipe I’ve had bookmarked from 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! I can’t wait to try it with egg rolls, gyoza, and potstickers.

Sweet Chili Sauce

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

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 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.

Mix the cornstarch with 1 tablespoon of cold water until dissolved; add it 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. 

Let the sauce cool. Seal the jar with an airtight lid and refrigerate.

This sweet chili sauce will keep for up to a week.