This easy homemade version of Thai sweet chili sauce gets a little spin with the addition of sriracha for an added layer of spice and flavor.
Sweet chili sauce is probably my daughter’s favorite sauces. It’s just expected at the mention of spring rolls of any kind. There will be major stank eye given if I don’t whip some up before dinner hits the table. We love it on everything from eggrolls, to rice, and even fried chicken. I will not claim that this is in any way authentic, but it is delicious. Plus, I put my own little touch with some sriracha for extra spicy and extra flavor.
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- 1 c water
- 1/2 c white sugar
- 1/4 c seasoned rice wine vinegar
- 1/4 c sriracha sauce
- 2 tbsp cornstarch dissolved in 1 tbsp water
- 1/4 tsp garlic powder
- 1/4 tsp red pepper flakes dried
- Dissolve cornstarch in 1 tbsp of water and set aside. In a saucepan over medium heat, add all of the remaining ingredients whisk together. Bring it to a boil and lower the heat. Add dissolved cornstarch to thicken. Boil for another 2-3 minutes and remove from fire. Allow it to cool before storing it in the fridge in a sealed container.