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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.

Sweet Chili Sauce

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.

Sweet Chili Sauce

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.

Sweet Chili Sauce

 

Sweet Chili Sauce

Sweet Chili Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Condiment
Cuisine: Asian
Servings: 1 cup
Author: Pam - For the Love of Cooking / Original by the Daring Gourmet

Ingredients

  • cup + 2 tbsp white sugar
  • cup rice vinegar
  • cup water
  • 1 tbsp sambal oelek
  • 1 tbsp rice wine
  • 1-2 tsp crushed red pepper flakes (I used 2)
  • 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. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

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