Name: Homemade Sweet Chili Sauce
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Asian
Ingredients: 1/2 cup rice vinegar (or white vinegar); 1/2 cup sugar; 1/4 cup water; 1 tbsp soy sauce; 1 tbsp sambal oelek or chili garlic sauce (adjust to taste); 2 garlic cloves, minced; 1 tsp grated ginger (optional); 1 tbsp cornstarch + 2 tbsp water (for thickening)

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I’ve always loved the balance of sweet and spicy in a good chili sauce, so I created this homemade sweet chili sauce recipe that’s simple, flavorful, and versatile. It’s perfect for dipping, glazing, or drizzling over your favorite dishes.

Ingredients

½ cup rice vinegar (or white vinegar)

½ cup sugar

¼ cup water

1 tablespoon soy sauce

1 tablespoon sambal oelek or chili garlic sauce (adjust to taste)

2 garlic cloves, minced

1 teaspoon grated ginger (optional, for extra zing)

1 tablespoon cornstarch + 2 tablespoon water (for thickening)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Combine everything except the cornstarch slurry in a small saucepan: rice vinegar, sugar, water, soy sauce, sambal oelek, garlic, and ginger.

Bring the mixture to a simmer over medium heat. Let it simmer for 4–5 minutes, stirring occasionally, until the sugar dissolves and the flavors blend well.

In a small bowl, mix the cornstarch and water to make a slurry. Slowly whisk the slurry into the sauce.

Simmer for another 1–2 minutes until the sauce thickens to your desired consistency.

Remove from heat and let the sauce cool before transferring it to a jar or bottle. Store it in the fridge for up to 2 weeks.

Servings and timing

This recipe makes about 1 cup of sweet chili sauce, enough for multiple servings as a dipping or glaze. Total prep and cooking time is roughly 10-15 minutes.

Variations

I like to tweak the heat and flavor depending on what I’m using the sauce for. If I want it milder, I reduce the chili sauce and add a bit more sugar. For a spicier kick, I add crushed red pepper or extra sambal oelek. Sometimes, I skip the ginger for a more straightforward flavor or add a splash of lime juice for brightness.

Storage/reheating

I keep my homemade sweet chili sauce refrigerated in a sealed jar or bottle for up to two weeks. If it thickens too much, I gently warm it on the stove with a splash of water to loosen it before serving.

FAQs

Can I use a different vinegar instead of rice vinegar?

Yes, white vinegar works fine, but rice vinegar gives a slightly sweeter and milder flavor that I prefer.

How spicy is this sauce?

The heat level depends on how much sambal oelek or chili garlic sauce I add. I usually start with 1 tablespoon and adjust based on my taste preference.

Can I make this sauce ahead of time?

Absolutely! It actually tastes better after the flavors have melded for a few hours or overnight in the fridge.

Is there a way to make the sauce thicker or thinner?

To thicken, I increase the cornstarch slurry slightly. To thin it out, I add a little water and heat gently.

Can I use this sauce for cooking or just as a dip?

I use it both ways! It makes a fantastic glaze for shrimp, tofu, or grilled meats, and it’s perfect as a dipping sauce too.

Conclusion

Making my own sweet chili sauce has been a game-changer for adding fresh, balanced flavor to meals. It’s easy to customize and saves me from buying store-bought versions loaded with preservatives. Whether I’m dipping spring rolls or glazing grilled dishes, this sauce always delivers a delicious punch.

Recipe:

Homemade Sweet Chili Sauce

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Author: Cheryl
Total Time: 12 minutes
Yield: About 1 cup
Diet: Vegetarian

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Description

A simple, flavorful homemade sweet chili sauce that balances tangy, sweet, and spicy flavors perfectly. Ideal for dipping, glazing, or drizzling over dishes.

Ingredients

½ cup rice vinegar (or white vinegar)

½ cup sugar

¼ cup water

1 tbsp soy sauce

1 tbsp sambal oelek or chili garlic sauce (adjust to taste)

2 garlic cloves, minced

1 tsp grated ginger (optional)

1 tbsp cornstarch + 2 tablespoon water (for thickening)

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Instructions

Combine rice vinegar, sugar, water, soy sauce, sambal oelek, garlic, and ginger in a small saucepan.
Bring to a simmer over medium heat and let simmer for 4–5 minutes, stirring occasionally until sugar dissolves and flavors blend.
Mix cornstarch and water to make a slurry in a small bowl.
Slowly whisk the slurry into the simmering sauce.
Simmer for another 1–2 minutes until the sauce thickens to desired consistency.
Remove from heat and let cool before transferring to a jar or bottle.
Store in the fridge for up to 2 weeks.