Thai Sweet Chili Sauce

Thai Sweet Chili Sauce
The Spruce
Ratings (142)
  • Total: 17 mins
  • Prep: 2 mins
  • Cook: 15 mins
  • Yield: 1/2 cup
Nutritional Guidelines (per serving)
566 Calories
0g Fat
135g Carbs
3g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  • 1/2 cup rice vinegar (or white vinegar)
  • 1/2 cup white sugar (plus 2 tablespoons)
  • 1/4 cup water
  • 3 tablespoons fish sauce
  • 2 tablespoons sherry (or cooking sherry)
  • 3 cloves garlic (minced)
  • 1/2 to 1 tablespoon dried crushed chili (1 tablespoon makes spicy-hot sauce)
  • 1 1/2 tablespoons cornstarch (dissolved in 3 to 4 tablespoons cool water)

Steps to Make It

  1. Place all ingredients—except the cornstarch-water mixture—in a saucepan or pot.

    Thai sweet chili sauce ingredients cooking.
     The Spruce
  2. Bring to a rolling boil.

    Boiling Thai sweet chili sauce.
     The Spruce
  3. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. (Note that the vinegar will be quite pungent as it burns off--rice vinegar is less strong than regular white vinegar.)

    Simmering Thai sweet chili sauce.
     The Spruce
  4. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens about 2 minutes.

  5. Remove from heat and taste-test. You should taste sweet first, followed by sour, then spicy and salty notes. If the sauce isn't sweet enough, add a little more sugar. If it's not spicy enough, add more chili.

  6. Pour sauce into a small bowl or jar and serve as a condiment, dip, or marinade.

    Thai sweet chili sauce.
     The Spruce
  7. Enjoy!