My Thai sweet chili sauce recipe has an irresistible combination of sweet and heat for dipping spring rolls, potstickers, chicken, shrimp, & more!
why make Thai sweet chili sauce (nam chim kai )
You have to make this easy Thai sweet chili sauce ~ if only for the summer rolls! It’s so irresistibly delicious and bears no resemblance whatsoever to the gloppy sauce you get with your take-out order. You basically dump everything in a saucepan and boil it down for a few minutes ~ and the results are so worth it. If you love to cook (or eat!) Asian food, you need this sauce in your life. And this sauce isn’t limited to Asian recipes…think chicken tenders, fries, and cheese curds 🙂
is this sweet chili sauce super hot?
No, it’s got a really nice balance of sweet, heat, and tang, with a little umami in the background. For such a simple sauce, it’s got a lot going on!
Thai sweet chili sauce ingredient notes
Store-bought sweet chili sauce is often thick and overly sweet, thanks to added starches and heavy syrups. While it gets the job done, it doesn’t always reflect the lighter, more balanced versions you’ll find in traditional Thai cooking. I prefer this homemade version for its thinner consistency and cleaner flavor ~ it coats without smothering, and lets the sweet, tangy, and spicy notes shine through.
- rice wine vinegar
- this Asian vinegar is super mellow, I love to use it for salad dressings, too.
- sugar
- sugar of course gives the sweet in the sweet and spicy flavor profile.
- chili flakes
- chili paste
- I used Sambal Olek.
- fresh garlic
- fresh ginger
- soy sauce
- fish sauce
- for vegan use a vegan fish sauce, I recommend Ocean’s Halo brand.
- cornstarch
- cornstarch gives sweet chili sauce its body.
how to make Thai sweet chili sauce
This process is so easy there’s no reason to ever buy the stuff in the bottle again. And since it only takes about 15 minutes from start to finish, you can make it while you wait for Doordash delivery. Better yet? Make your own easy Thai food, I’ve got lots of easy recipes to choose from.
step 1. combine ingredients in a pan and bring to a boil
Everything but the cornstarch goes into a pan. Stir to combine and bring it to a boil.
step 2. cook for about 5-6 minutes
You are reducing the liquid and blooming the flavors.
step 3. add cornstarch slurry to thicken
Stir cornstarch together with a little water and add to the sauce. Boil for a few minutes longer to thicken. Note that Thai sweet chili sauce is not meant to be super thick. It should be glossy and slightly thickened, but still drip easily off a spoon. The consistency, after chilling, is like maple syrup.
Sweet Chili Sauce Dietary Variations and Substitutions
Thickener ~ Arrowroot powder can replace cornstarch 1:1 if you’re avoiding corn or prefer a glossier finish.
Sweetener ~ A granulated sugar substitute works fine. You can also use honey, just use a little less ~ it’s sweeter than sugar.
Vinegar ~ White vinegar or apple cider vinegar can sub for rice vinegar in a pinch.
Chilies ~ Fresh red chilies like Thai or red jalapeños work well in place of chili flakes ~ just finely chop and adjust to taste.
Chili Paste ~ If you don’t have sambal oelek, you can use sriracha or another chili garlic paste ~ just watch the salt and heat level.
Garlic & Ginger ~ Pre-minced garlic and ginger (from a jar or tube) work in a pinch, though fresh will give you the best flavor.
Soy Sauce ~ Use tamari or coconut aminos for a gluten-free version.
Fish Sauce ~ Use a vegan fish sauce or soy sauce alternative to keep things plant-based.
how you’ll use your sweet chili sauce
It’s commonly used as a dipping sauce for fried foods such as summer rolls, spring rolls, chicken wings, and shrimp. Here are some other ways that Thai sweet chili sauce can be used:
- As a marinade ~ Use it to marinate chicken, pork, beef, or fish. Just coat your protein and let it sit in the fridge for a few hours before grilling or baking. So easy, and so much flavor.
- As a glaze ~ Brush it over grilled or roasted meats, seafood, or veggies for a glossy, flavorful finish. It’s also amazing poured over cream cheese with crackers, or try it spooned on top of warm baked Brie.
- As a dressing ~ Whisk it into your favorite vinaigrette for a sweet-spicy twist. It’s especially good in a crunchy Asian-inspired slaw.
- As a dip ~ Perfect with spring rolls, lettuce wraps, potstickers, chicken tenders, or raw veggies. I always keep some on hand for snack boards.
- As a condiment ~ Add it to burgers, wraps, or sandwiches for a little heat and a little sweet. It’s even great on scrambled eggs. Don’t forget your next cheese board.
- As a stir-fry sauce ~ Toss it with quick-cooked veggies or protein for an easy, weeknight stir-fry that tastes like takeout.
Sweet Chili Sauce Recipe
Equipment
- medium saucepan
Ingredients
- 1 cup white sugar
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 Tbsp olek sambal (Thai chili paste)
- 1 Tbsp red chili flakes
- 1 tsp soy sauce
- 1 tsp fish sauce
- 3 tsp cornstarch
Instructions
- Put 1 cup white sugar, 1/2 cup rice wine vinegar, 1/2 cup water, 3 cloves garlic, minced, 2 tsp fresh ginger, grated, 1 Tbsp olek sambal (Thai chili paste), 1 Tbsp red chili flakes, 1 tsp soy sauce, and 1 tsp fish sauce (everything except the cornstarch) into a medium saucepan and stir to combine.
- Bring to a boil and boil for about 5-6 minutes, stirring occasionally.
- Add 3 tablespoons of water to the 3 tsp cornstarch to make a slurry and stir into the sauce. Continue to boil for a few more minutes to thicken. You're looking for the sauce to lightly coat the back of a spoon. It will thicken further as it chills.*
- Transfer the hot liquid to a clean jar and allow to cool. Cap tightly and refrigerate to chill.
- Sweet chili sauce will keep about 2 weeks, refrigerated.
Notes
Nutrition
more Thai inspired recipes
- 10 Easy Thai Recipes You Can Make at Home
- Thai Pineapple Fried Rice
- Thai Chicken Salad
- Spicy Thai Spaghetti Salad
- Thai Coconut Soup (tom kha)
- Steak Pad Thai Salad
- Spicy Pad Thai Recipe
- Thai Beef Salad
- How to Make Coconut Rice
I’d love to try this. Is the fish sauce integral to the recipe? I fear it’s one of those ingredients I’ll use once then end up tossing it out due to lack of use.
Oh no, it’s such a small amount. Just use more soy sauce, or you could use Worcestershire if you’ve got it on hand.
My go to for sweet chili sauce. Thank you ❤️
Can you can this recipe
This recipe is not formulated for canning ~ it would need more acid, and cornstarch is not recommended for canning because it interferes with the canning process. I did some quick research and did not come up with a canned sweet chili sauce from a reputable source that was anything like this one. I’ll dig a little deeper and add my findings to the post.
This looks likes like the dressing that comes with Tropical Smoothie’s Thai chicken salad. Is it the same?
I don’t know, I’ve never been to the Tropical Smoothie Cafe, I’ll have to check it out!
So glad you shared this! I love the sweet/sour sauce we get at our local Asian restaurant but it’s sometimes too hot for me. This way I can regulate how much hot there is.
That’s why I love recreating these kinds of sauces, not only can you customize, but they really do taste so much better than what you’re likely to get commercially.