Thai Sweet Chili Sauce

I have bought my sticky, sweet Asian sauces pre-made from the grocery store for years. Many times I am disappointed by some flavor or lack of heat, or a strange consistency, but not anymore! This time I made it from scratch and I controlled the sweet, sour, and heat. The entire process only took a few minutes, and the yield was such that I was able to glaze four portions of broiled salmon one night, then completely sauce shrimp & string beans another night. Go ahead, try it!


1/2 cup rice vinegar

1/2 cup + 2 Tbsp. sugar

1/4 cup water

3 Tbsp. fish sauce

2 Tbsp. sherry

3 cloves garlic, pressed

1 Tbsp. chili paste w/ garlic

1+1/2 Tbsp. cornstarch dissolved in 3 Tbsp. cool water


  • Place all ingredients (except the cornstarch-water mixture) in a small sauce pan and bring to a boil
  • Reduce the heat to medium and let the mixture boil for 10 minutes, or until reduced by half
  • Reduce the heat to low and add the cornstarch-water mixture. ¬†Whisk to incorporate and continue stirring occasionally until the sauce thickens (about 2 minutes)
  • Pour sauce into a dish and serve or cool it in a jar and store in the fridge for future use

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