Sweet and Spicy Chili Sauce From Scratch

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This Sweet and Spicy Chili Sauce From Scratch has the perfect balance of sweetness, tang, and spicy flavor. Chili crisp gives the sauce more texture and a deeper flavor than many recipes made with red pepper flakes alone.

This versatile sauce is delicious with egg rolls, crab rangoon, chicken nuggets, coconut shrimp, or fried chicken wings. You can also spoon it over rice bowls and noodle dishes or add it to stir fries. Once you see how quickly it comes together, you may decide to skip the bottled stuff.

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What Is Sweet and Spicy Chili Sauce?

Sweet chili sauce is a popular condiment often served with Thai-inspired appetizers and fried foods. It may also be called Thai sweet chili sauce, Asian sweet chili sauce, sweet chilli sauce, nam chim kai, or nam jim gai. Recipes vary, but most combine sugar, vinegar, chili peppers, and a thickening ingredient.

This homemade sweet chili sauce recipe uses chili crisp in place of fresh red chili peppers or a traditional chili paste. Chili crisp adds heat, oil, seasonings, and small pieces of chile peppers in one ingredient. The result is a sweet sauce with spicy notes and just enough texture.

It is not the same as a traditional sweet and sour sauce. A sour sauce often includes pineapple juice, ketchup, or red bell pepper and may have a brighter red color. This recipe has no ketchup and no red food coloring. It is also different from hot sauce, which is usually thinner, more acidic, and much hotter.

Why You’ll Love This Easy Sweet Chili Sauce

• It is made with six simple ingredients.
• You can prepare it in one small pot.
• Chili crisp creates a perfect blend of sweet, tangy, savory, and spicy flavors.
• It works as a dipping sauce, glaze, or stir fry sauce.
• You can adjust the spice level to fit your family’s taste.
• It tastes fresher than a store-bought bottle and is easy to keep in the refrigerator.

Ingredients You’ll Need

Water

Water creates the base of the sauce and keeps the sugar and vinegar from becoming too strong. You will also need a little extra water to make the cornstarch slurry.

Rice Vinegar

Rice vinegar has a mild, slightly sweet flavor that works well in homemade sauces. Be sure to use plain rice vinegar rather than seasoned rice vinegar, which already contains sugar and salt. White vinegar can work in a pinch, but its flavor is sharper. If you use white vinegar, the finished sauce may taste more acidic.

White Sugar

White sugar gives this classic condiment its glossy texture and familiar sweetness. Sweet chili sauces are known for having a high sugar content, so this is meant to be used as a condiment rather than a main part of the meal.

Brown sugar, palm sugar, or maple syrup may change the color, flavor, and thickness of the original recipe. If you try one of these different ingredients, you may need to adjust the amount of liquid or cornstarch mixture.

Salt

A small amount of salt balances the sugar and vinegar and brings out the savory sauce flavors.

Chili Crisp

Chili crisp makes this recipe especially easy. It provides a mix of chili peppers, seasonings, and oil without the need to chop red chillies, serrano peppers, or fresh ginger. Different brands vary in heat and salt, so taste yours before adding more.

Chili crisp is not exactly the same as sambal oelek. Sambal oelek is a wet chili paste with a brighter, sharper pepper flavor, while chili crisp is oil-based and has crunchy bits. You can experiment with sambal oelek, cayenne pepper, red chili flakes, or crushed red pepper flakes, but each will create a different kind of sauce.

Cornstarch

Cornstarch thickens the sauce and gives it a glossy finish. Although corn starch is sometimes written as two words, it is the same ingredient. Mix it with cool water before adding it to the hot sauce. Adding dry cornstarch directly to the pot can create lumps.

Some commercial sauces use xanthan gum instead, but it is not needed for this recipe.

How to Make Sweet and Spicy Chili Sauce From Scratch

Combine the Sauce Ingredients

Add 3/4 cup water, rice vinegar, sugar, salt, and chili crisp to a small saucepan. Stir everything together until well combined.

Bring the Mixture to a Simmer

Place the saucepan over medium heat and bring the mixture to a low simmer. Stir frequently to help dissolve the sugar and prevent it from sticking to the bottom of the pan. Avoid using high heat because the sugar can scorch or the mixture may boil over.

Simmer the Chili Sauce

Once the sugar has completely dissolved, allow the chili mixture to simmer gently for 5 minutes. Stir occasionally as it cooks.

Prepare the Cornstarch Slurry

While the sauce is simmering, add 3 tablespoons of cool water and 2 tablespoons of cornstarch to a small bowl. Whisk until the cornstarch mixture is completely smooth and no lumps remain.

Thicken the Sauce

Slowly pour the cornstarch slurry into the simmering chili sauce while stirring constantly. Adding it gradually helps prevent lumps and creates a smooth, glossy sauce.

Remove the Sauce From the Heat

As soon as the cornstarch slurry is fully incorporated, remove the saucepan from the heat. The sauce may still look slightly thin, but it will continue to thicken as it cools.

Cool and Store

Allow the sweet and spicy chili sauce to cool before serving. Once cooled, use it as a dipping sauce or transfer it to an airtight container and store it in the refrigerator.

The Secret to a Smooth Cornstarch Slurry

Always combine cornstarch with cool water. Hot water can make the starch clump before it reaches the sauce. Stir the cornstarch mixture again right before pouring because the starch settles quickly.

Add the slurry slowly while stirring the sauce. Remove the pot from the heat immediately after it is incorporated. The sauce may look a little thin at first, but it becomes thicker as it cools. Adding extra cornstarch too soon can leave you with a sauce that is too thick.

Ways to Use Homemade Sweet Chili Sauce

This delicious condiment works with a wide variety of dishes. Try it as a dipping sauce for:

• Egg rolls or crispy spring rolls
• Crab rangoon
• Coconut shrimp
• Chicken tenders or chicken nuggets
• Fried chicken wings
• French fries

It is also good drizzled over rice bowls or noodle dishes. For an easy stir fry, cook your meat and vegetables first, then add a small amount of sauce near the end. Because of the sugar, the sauce can burn if it cooks over high heat for too long.

For a less sweet stir fry sauce, combine a spoonful of this spicy chili sauce with soy sauce, coconut aminos, or a small amount of fish sauce. A squeeze of lime juice can add a fresh, tangy finish. You can even whisk a little into a homemade salad dressing for a hint of spice.

How to Adjust the Spice Level

The easiest way to control the spicy kick is to change the amount or brand of chili crisp. For a milder sauce, start with less chili crisp. For a spicier sauce, add a little more after tasting.

You can also add red chili flakes, cayenne pepper, sambal oelek, or finely chopped serrano peppers for more heat. Add extra peppers carefully. It is easy to increase the heat, but much harder to remove it.

If you enjoy spicy food but are serving people with different preferences, make the original recipe first. Set out extra chili crisp or hot sauce so everyone can adjust their own serving.

Helpful Recipe Tips

• Keep the sauce at a low simmer over medium heat. A hard boil is not needed.
• Stir often so the sugar dissolves evenly and does not stick to the bottom.
• Use plain rice vinegar for the most consistent flavor.
• Stir the slurry again before adding it to the pan.
• Add the slurry slowly while stirring to prevent lumps.
• Do not judge the final thickness while the sauce is hot. It thickens as it cools.
• The flavor and heat may vary depending on the chili crisp you use.

Storage

Allow the sauce to cool, then transfer it to a clean airtight container. Keep it refrigerated and use it within about two weeks. Always use a clean spoon when serving it. Discard the sauce if you notice mold, an unpleasant odor, bubbling, or another unexpected change.

The sauce will become thicker when cold. Let it sit at room temperature briefly or stir in a small splash of water if you want a thinner consistency. This recipe makes roughly 1 1/2 cups of sauce, depending on how much it reduces while simmering.

Frequently Asked Questions

Is this the same as Mae Ploy sweet chili sauce?

Mae Ploy is a well-known commercial Thai sweet chili sauce. This homemade version has a similar sweet, tangy, and spicy purpose, but chili crisp gives it a different texture and flavor. It is not intended to be an exact copycat.

Can I use white vinegar instead of rice vinegar?

Yes, but white vinegar has a stronger, sharper flavor. Rice vinegar gives this easy sweet chili sauce a milder tang. If substituting, you may want to begin with slightly less white vinegar and adjust to taste.

Can I use brown sugar, palm sugar, or maple syrup?

You can experiment, but these sweeteners will change the original recipe. Brown sugar and palm sugar add deeper caramel notes. Maple syrup adds extra liquid and a distinct flavor, so the sauce may need more simmering or a small adjustment to the slurry.

Can I replace the chili crisp with chili paste?

Yes, but the flavor and texture will be different. Sambal oelek is a good option for a smooth, pepper-forward spicy sauce. You can also use another chili paste and adjust the amount to taste. Check the label first because salt, sugar, and spice levels vary by brand.

Can I add soy sauce or fish sauce?

Yes. A small splash of soy sauce, coconut aminos, or fish sauce will make the sauce more savory. These ingredients also add salt, so reduce the added salt if needed.

Why is my sauce too thick?

The sauce continues to thicken as it cools. If it becomes too thick, whisk in water a teaspoon at a time until it reaches the consistency you prefer.

Why is my sauce too thin?

Give it time to cool before changing it. If the cooled sauce is still too thin, return it to a low simmer and add a small amount of fresh cornstarch slurry while stirring. Remember that a little goes a long way.

Does this sauce need red food coloring?

No. Chili crisp gives the sauce natural color and visible pieces of chile peppers. Red food coloring changes only the appearance and is not needed for flavor.

Is sweet chili sauce the same as sweet and sour sauce?

No. Both are sweet and tangy, but sweet and sour sauce often contains ketchup, pineapple juice, or bell pepper. Sweet chili sauce is built around vinegar, sugar, and chili peppers and has more noticeable spicy flavors.

Final Thoughts

Great recipes do not have to require a long list of hard-to-find ingredients. This homemade Thai sweet chili sauce uses simple pantry staples and chili crisp to create a sweet, tangy, and savory sauce with a satisfying spicy kick. Keep a jar in the refrigerator for egg rolls, chicken, rice bowls, stir fries, and any meal that could use a little extra flavor.

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