If you love bold flavors and a little kick of heat, this Thai Sweet Chili Sauce recipe will be your next obsession!
It’s tangy, garlicky, just the right amount of sweet, and surprisingly easy to make from scratch. I always keep a jar of this sweet Thai chili sauce in the fridge—because once you make it, you’ll start putting it on everything, from crab rangoons to chicken breast!
What is Thai Sweet Chili Sauce?
Thai sweet chili sauce is a classic condiment in Thai cuisine that’s known for its perfect balance of sweet, tangy, and spicy flavors.
Traditionally made with red chilies, garlic, vinegar, and sugar, this sweet Thai chili sauce is used as a dipping sauce, glaze, or even as a drizzle over rice bowls and grilled meats.
It’s that punchy, glossy sauce you often see served alongside fried spring rolls or chicken wings at Thai restaurants!
Why You’ll Love This Thai Sweet Chili Sauce Recipe
- Ridiculously easy to make: Just a quick blend and simmer—no complicated steps involved.
- Incredibly versatile: Use it as a dipping sauce, marinade, stir-fry sauce, or drizzle.
- No preservatives: Just clean, everyday pantry ingredients you recognize.
- Flavor bomb: It’s sweet, tangy, garlicky, and has a gentle heat that builds—so satisfying!
If you like this homemade sauce recipe, then you should check out my Lemongrass Chili Oil recipe!
Ingredients
- Long Red Chilies: These give the sauce its signature color and mild heat.
- Bird’s Eye Chilies: Adds a more intense, aromatic heat typical of Thai cooking.
- Garlic: For a savory, slightly pungent depth of flavor.
- Sugar: Balances out the heat and vinegar with a mellow sweetness.
- Rice Vinegar: Brings in the tangy brightness that makes this sauce pop.
- Water: Helps dilute and simmer the sauce to the right consistency.
- Fish Sauce: Adds an umami-rich, savory background that’s uniquely Thai.
- Salt: Enhances all the other flavors without overpowering.
- Cornstarch Slurry: Thickens the sauce into that perfect sticky, glossy finish.
Customizations
- Adjust the Heat: Remove more or fewer chili seeds depending on your spice tolerance.
- Make it Vegan: Swap out the fish sauce for soy sauce or coconut aminos.
- Sweeter or Tangier: Add more sugar for a sweeter sauce or an extra splash of vinegar for more tang.
How to Make Thai Sweet Chili Sauce
Prep the Chilies and Garlic
Remove about half the seeds from both the long red chilies and bird’s eye chilies to tone down the heat.
Add them along with the garlic to a food processor and pulse until coarsely chopped.
Simmer the Base
In a small saucepan over medium heat, combine the sugar, rice vinegar, water, fish sauce, and salt. Stir well and bring the mixture to a gentle simmer until the sugar is completely dissolved.
Add the Chili-Garlic Mix
Stir in the chili-garlic paste and let it simmer for about 5 minutes, stirring occasionally. This helps the flavors blend and the sauce reduce just a bit.
Thicken the Sauce
Mix cornstarch with water to create a slurry. Add it to the saucepan and stir immediately.
Cook for another 30 seconds until the sauce thickens into a syrupy consistency.
Cool and Store
Remove from heat and let the sauce cool fully. It will thicken slightly more as it cools. Pour into a clean airtight jar and refrigerate for up to 2 weeks.
Storage
This Thai sweet chili sauce stores beautifully in an airtight jar in the fridge for up to 2 weeks—if it lasts that long!
Tips
- Control the spice level: Taste your chilies first—bird’s eye can be very spicy, so seed accordingly.
- Use as a glaze: Brush it onto grilled shrimp, tofu, or chicken for a restaurant-style finish at home.
Thai Sweet Chili Sauce - Homemade Recipe!
Equipment
Ingredients
- 4 oz. long red chilis
- 2-3 red bird’s eye chilis (Thai red chilis) adjust to your spice level
- 6 garlic cloves
- ⅓ cup + 1 tablespoon sugar
- ¼ cup rice vinegar
- ½ cup water
- 1 tablespoon fish sauce
- ½ teaspoon salt
- 1 teaspoon corn starch + 1 tablespoon water for thickening
Instructions
- Remove about half the seeds from the red chilies and bird’s eye chilies to moderate the heat. Add the chilies and garlic to a food processor and pulse until coarsely chopped.
- In a small saucepan over medium heat, combine the sugar, rice vinegar, water, fish sauce, and salt. Stir well and bring the mixture to a gentle simmer until the sugar has fully dissolved.
- Stir in the chili-garlic mixture and continue to simmer for about 5 minutes, stirring occasionally, until the sauce slightly reduces and the flavors meld.
- Mix the cornstarch with water to create a slurry, then add it to the saucepan. Stir immediately and cook for another 30 seconds until the sauce thickens to a syrup-like consistency.
- Remove the pan from heat and allow the sauce to cool completely. It will continue to thicken slightly as it cools. Transfer to an airtight jar and refrigerate for up to 2 weeks.
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