Sweet Chili Sauce

One of our favorite asian sauces is Thai Sweet Chili Sauce. We love the tangy and sweet flavors with just a hint of heat. It’s a versatile sauce we love to use as both a dip and sauce! We use it in our Crab Rangoon Recipe, our Crispy Air Fryer Tofu, Shrimp Toast, and so much more!

We also love that making our our sweet chili sauce allows us to customize it according to our personal taste! I usually find the store bought sauce a little too sweet, without enough heat, so we’ve balanced our version out a little bit! Enjoy!

How to Make Sweet Chili Sauce

Ingredients

Process

1. In a small pot combine vinegar, water, and sugar.
2. Dissolve sugar over medium heat and simmer.

3. Stir in sambal, soy sauce and cornstarch slurry. Simmer for 1 minute until sauce thickens (it will thicken more as it cools). Remove from heat and cool.

What to Use with Sweet Chili Sauce

There are so many uses for our sweet chili sauce! We love using it as a dip for a variety of dishes such as:

• Air Fryer Crab Rangoon
• Crispy Pork and Shrimp Spring Rolls
• Shrimp Toast
• Fresh Spring Rolls

We also love tossing some of our dishes IN the sauce!

• Crispy Air Fryer Tofu
• Every now and then we love tossing our Coconut Shrimp in our Sweet Chili Sauce – it’s delicious!
• We love coating our Shrimp Fritters in the sauce as well!

Variations

• If you’re unable to find Sambal I recommend replacing it with either Harissa or Calabrian chili paste!
• You can replace the sugar with honey (1:1) but the flavor and consistency will be slightly different.

Storing Instructions

Once the sweet chili sauce has cooled completely, it can be stored in an airtight container in the refrigerator, for up to 2 weeks.

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