What’s an egg roll without a delicious sweet chili sauce next to it? But that’s only the beginning of how this Thai chili sauce can be used. Paired with pungent cheeses and hard meats, it’s a tasty way to enhance the flavor of a simple appetizer spread. Try it, too, as a marinade or glaze; it’s especially good with chicken and pork. Or use it as a delicious sandwich spread to bump up the flavor of your favorite turkey or chicken breast sandwich.
🌶️ Quick recipe snapshot
| Flavor profile | Sweet and tangy, with garlic, a little carrot sweetness and a mild chili kick. |
| Primary heat source | 2 tablespoons of sambal oelek, a red chili paste. |
| Heat level | Mild. More sambal or a few Thai chilies take it hotter. |
| Texture | A glossy, pourable sauce flecked with chili, garlic and carrot. |
| Best uses | Egg rolls, spring rolls, wings, and as a glaze for chicken or pork. |
| Customization ideas | More sambal, fresh Thai chilies, a splash of fish sauce, or a squeeze of lime. |
| Before you start | About 15 minutes on the stove, plus time to cool. It tastes best after a night in the fridge. |
Flavor notes
Sambal oelek is a simple paste of red chilies, salt and vinegar, so it brings heat and a little tang without much else. Two tablespoons spread through about a cup and a half of syrup keeps the sauce mild, roughly in Sriracha territory and nowhere near a fresh Thai chili.
The sugar and vinegar do most of the work here. A full cup of sugar against three quarters of a cup of rice vinegar is what gives the sauce its sticky sweet and sour balance, so taste it once it has cooled before you change anything.
The cornstarch only needs a couple of minutes at a boil to turn the sauce glossy. It will look thin in the pan, but it keeps thickening as it cools, so resist the urge to add more while it’s still hot.
Grated carrot isn’t in every version of this sauce, but it adds flecks of color and a little sweetness, and grating it fine keeps it from feeling chunky. Mince the garlic just as fine so you get some in every spoonful.
A night in the fridge gives the garlic and chili time to mellow into the syrup. And if you add it, fresh ginger’s gentle warmth comes through in the background without taking over.
Adaptation ideas
Most of these change the heat or round out the flavor.
- Want more heat? Add another tablespoon of sambal oelek, or stir 2 or 3 finely chopped Thai chilies in with the garlic.
- Want it more savory? Add a teaspoon of fish sauce along with the cornstarch.
- Want it brighter? Stir in a squeeze of lime juice once the pan is off the heat.
- Want it thicker? Mix another teaspoon of cornstarch with a teaspoon of cold water and stir it in while the sauce boils.
- Want it clearer? Leave out the carrot, and you’ll get a smoother, more see-through sauce.
Serving ideas
It works anywhere you want something sweet with a little heat.
- With egg rolls and spring rolls. As a dipping sauce, straight from the jar.
- On wings. Tossed with fried or baked wings right before you serve them.
- As a glaze. Brushed on chicken or pork in the last few minutes of grilling or roasting, since the sugar can burn.
- On a cheese board or sandwich. Next to sharp cheeses and cured meats, or spread on a turkey or chicken sandwich.
Storage notes
Keep the sauce in a sealed jar in the fridge for up to a week. It thickens when it’s cold, so give it a stir or leave it at room temperature for a few minutes before you serve it.
For longer storage, you can freeze it in small portions for up to three months. Thaw it in the fridge overnight and stir it well before using.
Like this recipe? You’ll love these too:
- Homemade Sambal Oelek: The simple red chili paste that gives this sauce its heat, made from scratch.
- Spring Rolls With Spicy Dipping Sauces: Pork and vegetable spring rolls that need something to dip into.
- Homemade Thai Chili Sauce: A hotter Thai sauce built on fresh Thai chilies, garlic and rice vinegar.
50 quick, bold sauces and salsas: classic salsas and fun twists, BBQ sauces with a kick, and dippers with bang. Simple to make, big on flavor.
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Sweet Thai Chili Sauce
Ingredients
- 1 cup sugar
- 3/4 cup rice vinegar
- 1/2 cup water plus 1 tablespoon for the cornstarch
- 2 tablespoons sambal oelek or another chili paste (see notes)
- 3 cloves garlic finely minced
- 1 carrot finely grated
- 1 tablespoon cornstarch
- 1/2 teaspoon fresh ginger finely grated (optional)
Instructions
- In a small saucepan, combine the sugar, rice vinegar, 1/2 cup water, garlic and carrot. Bring it to a boil over medium-high heat, stirring until the sugar dissolves, then let it boil for 3 minutes.
- Stir the cornstarch into 1 tablespoon of cold water until smooth. Add it to the pan along with the sambal oelek and ginger, and boil for 2 to 3 minutes more, stirring often, until the sauce turns glossy and thickens slightly.
- Take the pan off the heat and let the sauce cool to room temperature. It will keep thickening as it cools.
- Serve it right away, or refrigerate it overnight so the flavors come together. Keep it in a sealed jar in the fridge for up to a week.
